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MAIN DISHES
PERUVIAN SPICY CHICKEN IN A CREAMY YELLOW PEPPER SAUCE
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- 0m
COOK TIME
- 00
CALORIES
INGREDIENTS
- Chicken breast, boneless, skinless – 2 pounds
- Water – 3 cups
- Salt and pepper – to season
- Oil – 3 tablespoons
- Onion, finely chopped – 1
- Yellow hot pepper in brine – Yape! Gourmet 2 or 3
- Garlic paste – Yape! Gourmet – 1 or 2 spoons
- Fresh bread crumbs – 1 cup
- Evaporated milk or cream – 1 cup
- Salt and pepper — to taste
DIRECTIONS
- Put the chicken, water, salt and pepper to a saucepan and boil until the chicken is cooked, about 30 to 40 minutes. Remove the chicken, reserving the broth. When cool enough, shred the chicken with your fingers. Set aside.
- Heat the oil in a large saucepan. Add the onion, garlic paste, and Yellow hot pepper- Yape! Gourmet, cook until the onions are translucent, 3 or 4 minutes.
- Blend what is in the saucepan along with the, remaining chicken broth, evaporated milk and bread crumbs.
- Add the shredded chicken back to the pot, along with the blended sauce, and cook enough to give it a nice saucy consistency.
- Adjust seasoning with salt and pepper.
- Serve the Aji de Gallina next to a big scoop of rice or boiled potatoes (or both!). For a typical plate, top portions with sliced hard-boiled eggs and black olives- Yape! Gourmet.
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