This delicious Peruvian dish is prepared in three stages:
1st Stage: Prepare the chicken
- 1 pound of chicken breasts
- 1 medium-sized onion
- 1 carrot
- 1 garlic clove
- 4 cups of water
Put everything to boil at medium-high heat for about half an hour. Take out the chicken and let it cool, throw away the veggies and save the water for later. Shred the chicken.
2nd Stage: Prepare the sauce
- 1 can of evaporated milk
- 1/2 cup of the chicken stock (the water from earlier)
- 1/2 loaf of bread (take away the crust)
Put everything in the mixer and mix until smooth
3rd Stage: Cook
- 1 teaspoon of oil
- 1 teaspoon of minced garlic
- 1 small minced onion
- 1 teaspoon of aji amarillo (sold in a paste in some mexican stores)
- 1 teaspoon of turmeri
Heat a pan with the oil, onion, and garlic until the onion is transparent (5 minutes).
Add the chicken and aji amarillo and revolve for a minute. Add the cream and cook until it almost boils moving constantly. If it becomes too thick, add more chicken stock.
Towards the end, add the turmeric and revolve well.
Enjoy!
No Comments Yet