10 chicken thighs and wings
2 cans of evaporated milk
3 tablespoons of English Worcestershire sauce
1 tablespoon of green pepper paste
salt and pepper to taste
1 chopped onion
1 handful of parsley
2 eggs
cornflakes without the crust, processed in a liquidizer or granulated cornflakes
butter or margarine
10 chicken thighs and wings
2 cans of evaporated milk
3 tablespoons of English Worcestershire sauce
1 tablespoon of green pepper paste
salt and pepper to taste
1 chopped onion
1 handful of parsley
2 eggs
cornflakes without the crust, processed in a liquidizer or granulated cornflakes
butter or margarine
Mix evaporated milk with all seasonings and eggs
Place chicken pieces in this marinade and let it sit in the refrigerator for one day to another
Remove chicken pieces from the marinade and coat with granulated cornflakes
Arrange chicken pieces side by side in a baking dish lined with aluminum foil
Cover chicken pieces with plenty of butter or margarine
Bake in moderate heat for about 45 minutes, or until the chicken is tender
It's not necessary to flip the chicken pieces
Serves 5 people.
