Aguadito de Pollo

Traditional Peruvian Chicken Soup
4-5 skinless, boneless chicken breast halves - cut in half
2 tablespoons olive oil
1 medium onion, chopped
1/4 teaspoon minced garlic
1 cup chopped cilantro
1 cup frozen mixed veggies
2 cubes chicken bullion
1 cup uncooked white rice
10 cups water

Instructions

1. Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and smashed up chicken bullion cubes, cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.

2. Stir in the cilantro, and mixed veggies; cook for 1 minute. Pour in the rice and 10 cups of water. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque, about 40 minutes
This is a Davis family favorite of ours since living in Chile. I hope you enjoy!

Peanut Butter Bars

3/4 cup butter (softened)

3/4 cup brown sugar

3/4 cup sugar

2 eggs

3/4 cup peanut butter

1/2 tsp. salt

1/2 tsp. vanilla

1 1/2 cup flour

1 1/2 cup oats

1 cup peanut butter

Directions:

Mix all together EXCEPT the 1 cup peanut butter.

Press into a greased cookie sheet, bake at 350 degrees F for 12-15 mins

(it doesn't really look all that different once it's been baked, but it does bake)

Spread the 1 cup peanut butter on the top of the hot bars.

FROSTING:

3 Cups powdered sugar

1/3 cup milk

1/4 cup margarine, softened

4TBSP cocoa

1/4 tsp salt

Directions:

Mix until smooth.

Spread on partially cooled bars.

Can eat immediately,

but I think they are better and a lot less messy if you

refrigerate them.

I got this recipe from my good friend

Ticia Stahlecker

when she lived in Chile!