Ingredients
Units
- 3 whole chicken breasts
- 8 slices of white bread without crust
- 1 cup chicken broth, reserve from cooking the chicken
- 2 large onions, chopped into cubes
- 1 cup of evaporated milk, more to taste
- 2/3 cup of walnuts
- 1 tablespoon of ají Amarillo paste (if impossible to find replace with 1/2 teaspoon of turmeric and 1/2 jalapeño pepper, without seeds)
- 1/3 cup of Parmesan cheese, grated
- salt and pepper
- Hard-boiled egg and black olives to garnish, optional
Instructions
- The day before or in the morning, cook the chicken in cold water with salt, pepper, celery, or parsley for 25 minutes. Let cool and store about 2 cups of broth. Shred the cold chicken into small pieces.
- Brown the onion in a big skillet or pot with one teaspoon of oil on medium-high heat for 6-8 minutes.
- Put the bread, chicken broth, turmeric, cream cheese, Parmesan cheese, evaporated milk, sauteed onions, walnuts, green pepper, salt, and pepper in the blender. Blend until you get a creamy sauce. Adjust the salt.
- Heat the chicken in the sauce, and adjust the consistency with the evaporated milk or chicken broth.
- Serve hot. Garnish with hard-boiled egg slices and black olives.
Notes
Recipe adapted from the Peruvian cookbook by Emilio Peschiera.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Savory
- Method: Stewed
- Cuisine: Peruvian
Nutrition
- Serving Size:
- Calories: 510
- Sugar: 9 g
- Sodium: 1054.1 mg
- Fat: 23.6 g
- Saturated Fat: 6.2 g
- Carbohydrates: 44.5 g
- Fiber: 3 g
- Protein: 25.8 g