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.
In short
Golden Peruvian Chili Chicken takes about 40 minutes (15 min prep, 25 min cooking), serves 4 and needs 12 ingredients.
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
- 1
Soak the bread in half of the evaporated milk for 5 minutes, then blend with the ground walnuts and remaining milk until smooth.
- 2
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.
- 3
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.
- 4
Fold the shredded chicken into the sauce and simmer for 5 minutes to warm through. Serve over rice, garnished with egg halves and olives.
Questions and answers
How long does Golden Peruvian Chili Chicken take?
About 40 minutes in total: 15 minutes prep and 25 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 12 ingredients: Chicken breasts, poached and shredded, Aji Amarillo paste, White bread slices, crusts removed, Evaporated milk, Walnuts, finely ground, Large onion, finely diced …. With Veloop you can add them all to your shopping list.
