Ingredients
- 1 large frying chicken (or 2-4 pounds skinless, bone-in chicken breast)
- 1 medium onion, chopped
- 1 leek, trimmed, washed, and chopped
- 1 medium carrot, peeled and chopped
- 1 tomato chopped
- 2 tsp course salt
- 2 bay leaves
- 2 cloves garlic
- 2 cups bread crumbs
- 1 12 oz can evaporated milk
- olive or vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 2 tsp aji amarillo paste (or 2 tbsp powder)
- 1/3 cup finely chopped walnuts
- 1 cup grated parmesan cheese
- potatoes or rice
- hard boiled eggs
Preparation
Step 1
Add chicken to pot and add leek, onion, garlic, carrots, tomato, salt and bay leaves, then cover with water.
Bring to boil then simmer 30-45 minutes or until chicken is done. Pull out chicken. When cool remove and discard bones, then shred. Strain liquid to remove vegetables and set aside stock.
Place bread crumbs, milk, and 1/2 cup stock in blender. Puree util smooth. Add parmesan cheese and walnuts. Puree until smooth.
Heat oil in a large skillet over medium heat. Stir in garlic, onion, and cumin and cook till onion is translucent. Stir in chicken and aji paste until heated through. Pour in bread puree and cook until hot. Use extra stock if necessary to maintain a creamy consistency.
Serve with rice and/or potatoes, with a halved hard boiled egg on top or the side.