Description
This is a delicious, traditional Peruvian chicken stew in a spicy, nutty cheese sauce. It takes time, but is well worth it! I serve this over boiled white rice and baby yellow potatoes.
Ingredients
- 2 pounds skinless, bone-in chicken breast halves
- 1 onion, coarsely chopped
- 2 carrots, chopped
- 2 cloves garlic
- 2 quarts water
- 1 loaf white bread, crusts removed and cubed
- 1 (12 fluid ounce) can evaporated milk
- ½ cup grated Parmesan cheese
- ¼ cup walnut pieces
- 1 teaspoon vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 teaspoons aji amarillo chile paste
- 2 teaspoons ground turmeric
- 4 hard-cooked eggs, sliced
- ¼ cup kalamata olives, pitted and quartered
Instructions
- Place chicken breasts
- onion
- carrot
- and 2 cloves garlic in a large saucepan
- pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top
- then cover
- reduce heat to medium-low
- and simmer until the chicken is tender
- about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock
- discarding the vegetables.
- Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
- Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent
- about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot
- stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
- Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 12