Ingredients
Units
- 4 chicken thighs
- 3 garlic cloves
- 1 cup of evaporated milk
- 1 tablespoon oil
- 2 cilantro bundles (about 2 cups of leaves, washed, without stems)
- 4 water crackers
- Oil, salt, and pepper
Instructions
- In a medium skillet, heat a tablespoon of vegetable oil over medium-high heat.
- Dry the chicken pieces with a paper towel and cook them with the skin touching the bottom of the pan for 5 minutes. Season with salt and pepper; turn over; season with salt and pepper again and cook for three more minutes. Cover the pan and cook over medium heat for 8 -10 minutes until the chicken is fully cooked.
- In a blender, place the evaporated milk, garlic, oil, salt, pepper, and cilantro leaves. Process until you get a sauce. Add the water crackers. Blend until smooth.
- Move the cooked chicken to a plate, clean the skillet, and pour the sauce into it. Cook over low heat; it will thicken. Return the chicken and serve immediately.
- If you want a thinner, creamier sauce, add more evaporated milk.
Notes
This blog post was sponsored by Nestlé® Carnation in 2019.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Stove
- Cuisine: Peruvian