Golden Peruvian Chili Chicken
Discover the soul of Peru with this luxuriously creamy and vibrant shredded chicken dish. Its signature golden hue comes from the sun-ripened Aji Amarillo pepper, providing a mild, fruity heat that perfectly complements the nutty crunch of walnuts for an unforgettable Week 41 feast.
Ingredients
- Chicken breasts, poached and shredded800 g
- Aji Amarillo paste3 tbsp
- White bread slices, crusts removed2 pcs
- Evaporated milk200 ml
- Walnuts, finely ground100 g
- Large onion, finely diced1 pc
- Garlic cloves, minced3 pcs
- Chicken stock250 ml
- Turmeric powder1 tsp
- Hard-boiled eggs, halved4 pcs
- Black Kalamata olives8 pcs
- Cooked white rice4 servings
Instructions
Soak the bread in half of the evaporated milk for 5 minutes, then blend with the ground walnuts and remaining milk until smooth.
Heat oil in a large pan and sauté the onion and garlic until soft. Stir in the Aji Amarillo paste and turmeric, cooking for 5 minutes until fragrant.
Gradually add the chicken stock and the walnut-bread paste to the pan. Whisk constantly over medium heat until the sauce thickens into a velvety cream.
Fold the shredded chicken into the sauce and simmer for 5 minutes to warm through. Serve over rice, garnished with egg halves and olives.
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