1 pound of chicken breasts
1 medium sized onion
1 garlic clove
4 cups of water
Put everything to boil at medium-high hear for about half hour.
Take out the chicken and let it cool, throw away the veggies and save the water for later.
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.
1 teaspoon of oil
1 teaspoon of minced garlic
1 small minced onion
1 teaspoon of aji amarillo (sold in a paste on some mexican stores)
1 teaspoon of turmeric
Heat a pan with the oil, onion and garlic until the onion is transparent (5 minutos).
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.