Ingredients:
1 1/2 l chicken broth
1 chicken, in pieces
1 cup milk
1 cup cooked peas
1/2 cup cream
2 boiled eggs (separate yolks and egg whites)
1/2 bar butter
Salt and pepper
Preparing:
Liquefy yolks with milk, cream and 1/2 l chicken broth.
Season the chicken with salt and pepper.
Fry chicken in the butter and add the remaining broth, peas and chopped egg whites.
Season with salt and pepper and cook until it boils.
Pour the liquefied mixture and cook for 20 more minutes over medium heat and serve.
Ingredients:
1 cup cream
1 chicken breast, diced
3 slices of pineapple, diced
1 1/2 tsp curry powder
Salt and pepper
Preparing:
Mix the cream with the curry.
Season the chicken with salt and pepper.
Add the chicken and pineapple to cream and refrigerate for 30 minutes.
Insert chicken and pineapple cubes on wood sticks.
Roast in a greased pan or grill and serve.
Ingredients:
6 avocados
1 chopped onion
1 chopped chili
6 tbsp tomato sauce
6 tbsp lemon juice
3 tbsp chopped cilantro
Salt and pepper
Preparing:
Cut avocados in half, retire off the bone and bathe with the lemon juice.
Mix well all the ingredients.
Fill avocados with the filling and serve.
