Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts (in big pieces)
- 1 yellow onion, coarsely chopped
- 2 cloves garlic,smashed
- 1 carrot, chopped
- 4 tablespoons walnuts, chopped
- 1 tablespoons chili paste (aji amarillo chile paste, to taste)
- 1 bay leaf
- 1/2 cup evaporated milk
- 4 ounces sliced bread (4 slices white bread)
- 1/2 cup grated Parmesan cheese
- 3 1/4 cup chicken stock
- 1 teaspoon salt
- 1/2 teaspoon pepper, to taste
- 4 large eggs (hard-cooked, sliced)
- 1/4 cup black olives
- 4 cups cooked rice
How to Make
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Step 1: Heat oil in a pot, place chicken breasts and fry for about 5 minutes.
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Step 2: Add onion, garlic, carrots, nuts and aji in the pot.
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Step 3: Sautée until onions are soft and golden.
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Step 4: Add stock and bay leaf. Reduce heat and let cook until breast is tender for about 30 minutes; if necessary add little water.
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Step 5: In the meanwhile, place the bread in a small bowl and pour the evaporated milk over it to soak. Discard bay leaf and reserve chicken breast.
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Step 6: Cook broth until reduced to 1 cup or add water to this volume.
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Step 7: Add the bread with the evaporated mix to the pot as well as the Parmesan cheese. Cook until bread is soft. Blend until smooth.
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Step 8: Shred the cooled chicken by hand into bite-size pieces and return to the pot. Add more chicken stock if sauce is too thick.
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Step 9: Season with salt and pepper. Cook for additional 10 minutes.
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Step 10: Serve with rice, garnished with slices of hard boiled egg, and black olives
We hope you enjoy this recipe!
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