Peruvian Chicken Recipe
Ingredients:
- 4 Chicken Breasts (cut into strips)
- 5 slices white bread, crustless
- 1 1/4 cups chicken broth
- 1/4 cup vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 frozen aji amarillo, seeded, deveined and finely chopped
- 2 large tomatoes, seeded and chopped
- 1 tsp salt
- 1/2 cup grated parmesan cheese
- 1/4 cup toasted ground walnuts
- 1/4 cup evaporated milk
- 4 cooked medium golden potatoes, cut in thick slices
- 8 pitted olives
- 2 hard boild eggs, cut into wedges
Procedure:
Soak bread in 1 cup of the broth. Let stand 5 minutes. Place in food processor or blender container and blend on high until creamy. Reserve. Heat oil in a large skillet on high heat. Cook chicken strips, turning occasionally to brown on all sides, 2 to 3 minutes. Remove chicken from skillet and reserve. Add onion, garlic and aji in skillet and cook until onion is tender, 2 to 3 minutes. Stir in reserved bread and the tomatoes. Reduce heat and simmer 10 minutes. Mix in chicken, salt, 1/4 cup of the cheese, walnuts, milk and remaining broth. Simmer 3 to 4 minutes or until sauce is slightly thickened and the chicken is heated through. Serve with the potatoes, olives, eggs and sprinkled with remaining 1/4 cup grated cheese.
