- 4 large potatoes
- 4 slices white bread
- 3/4 cup evaporated milk
- 1 1/2kg chicken breast
- 4 cups chicken stock
- 3 aji yellow peppers (or substitute with habanero peppers)
- 1/2 cup olive oil and 1 teaspoon of black mint
- 2 gloves garlic, minced
- 2 large onions, finely chopped
- 3 tablespoons chopped walnuts
- 3 tablespoons grated Parmesan cheese
- 2 hard boiled eggs
- 1 handful of black olives
- Cook the potatoes in salted water until tender when pierced with a fork. Let it cool, peel, cut into quarters, and set aside.
- Place the bread in a small bowl and pour the evaporated milk over it to soak. Set aside.
- Place the chicken breasts in a pot with the chicken stock and 2 heads of garlic, and bring to a simmer. Cook for 10-15 minutes, until chicken is just barely cooked through. Set chicken aside to cool. Strain broth and reserve 2 cups.
- Remove stems and seeds from the peppers.
- Sauté the garlic, nuts and onions with the yellow aji (or habanero) peppers and oil and black mint, until the onions are soft and golden. Remove from heat and let cool.
- Shred the cooled chicken into bite-size pieces.
- In a blender or food processor, process the sautéd garlic, onions and peppers. Add the evaporated milk and bread mixture with the parmesean cheese until smooth.
- Return this onion/bread mixture to pan, and add 1 1/2 cups of the reserved chicken stock. Bring to a low simmer, and stir in the chicken. Heat until warmed through. You can always add more bread and milk mixture to thicken or chicken stock if sauce is too thick.
- Serve over rice, garnished with the yellow potatoes, slices of hard boiled egg, and black olives.
Recipe Adapted from the Peruvian Mom Recipes.