PE
Peru
South America
PE
Shredded chicken in a creamy yellow chile sauce with walnuts, bread, and Parmesan.
25 min
40 min
6 servings
Medium
1 hr 5 min
1 1/2 lb (680 g) chicken breasts 4 cups (960 ml) chicken stock 4 slices white bread 1 cup (240 ml) whole milk 2 tbsp olive oil 1 large onion, diced 3 garlic cloves, minced 3 tbsp ají amarillo paste 1/2 tsp ground cumin 1/2 cup (60 g) ground walnuts 1/2 cup (50 g) grated Parmesan 1 tsp salt 3 cups cooked white rice 3 hard boiled eggs 12 black olives
1. Simmer chicken in stock for 15 to 18 minutes. 2. Remove chicken, reserve 1 1/2 cups stock, and shred. 3. Soak bread in milk for 5 minutes and blend smooth. 4. Cook onion in olive oil for 7 minutes. 5. Add garlic, ají amarillo, and cumin for 2 minutes. 6. Add the bread mixture and 1 cup stock. 7. Stir in walnuts and Parmesan and simmer for 5 minutes. 8. Add chicken and enough stock for a creamy consistency. 9. Season with salt and simmer for 5 minutes. 10. Serve with rice, egg, and olives.
SCHNAX TIP
Add the reserved stock gradually so the sauce stays thick and creamy.