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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!