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Surprise your family with this spicy but creamy Peruvian classic. Serve over white rice or potatoes to tame the flavorful heat.
Original reipce makes 2 dozen Change Servings
PLACE potatoes in large pot with enough water to cover completely. Boil over medium-high heat for about 15 minutes or until potatoes are tender when pierced with a fork. Drain water. Let potatoes cool, then peel. Slice and set aside.
PLACE bread in a medium bowl. Add evaporated milk; set aside to soak.
PLACE chicken in a medium saucepan with enough water to cover completely. Boil over medium heat for 20 minutes or until chicken is cooked through.
REMOVE from heat; place chicken in a separate container to cool. Strain broth, reserving 2 ½ cups. Shred chicken.
HEAT oil in a large skillet over medium heat.
ADD onion and garlic; cook, stirring frequently, for about 3 minutes or until tender.
STIR in aji paste; cook for 5 minutes. Remove from heat.
PLACE soaked bread with evaporated milk, nuts, cheese, bouillon and aji mixture in food processor or blender; cover. Process for 20 seconds. Add some reserved chicken broth if necessary.
RETURN mixture to skillet; add reserved chicken broth. Cook over medium-low heat until gently boiling. Stir in shredded chicken; cook for 5 minutes.
SERVE with potatoes, eggs, olives and a sprig of parsley.
TIP: If aji paste is not available, substitute with 3 frozen or fresh aji peppers.
|Calories from Fat||120|
|Total Fat 13g||20%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 50g||17%|
|Dietary Fiber 3g||12%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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