← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 600 g Chicken breast
• 1 Carrot, halved
• 1 l Water
• 1 tsp Salt
• 4 slices white bread, crusts removed
• 170 ml Evaporated milk
• 40 g pecans or walnuts
• 2 tbsp Vegetable oil
• 1 Onion, finely chopped
• 3 cloves Garlic, finely chopped
• 3 tbsp Ají amarillo paste
• ½ tsp ground cumin
• ¼ tsp ground turmeric, for colour (optional)
• 40 g Parmesan, finely grated
• Black pepper
• 500 g yellow or waxy potatoes
• 2 Eggs
• 8 black olives
• 300 g white rice, cooked

Method

1. Put the chicken, carrot and salt in a pan with the water. Bring to a gentle simmer and poach for 15–20 min, until cooked through (75°C / 165°F). Let it cool in the broth, then shred it finely. Keep 500 ml of the broth.
2. Tear the bread into a bowl, pour over the evaporated milk and soak for 5 min. Blend with the nuts and a splash of broth until smooth.
3. Meanwhile, boil the eggs for 10 min, then cool them in cold water. Boil the potatoes in salted water for 15–20 min, until tender.
4. Heat the oil in a large frying pan over medium heat and cook the onion for 8–10 min, until soft and golden at the edges. Add the garlic, ají paste, cumin and turmeric and stir for 3 min, until fragrant and the oil turns bright yellow.
5. Stir in the bread purée and 250 ml of broth and simmer for 5 min, stirring, until thick and creamy.
6. Add the chicken and parmesan and heat through for 3–4 min, loosening with more broth until the sauce is velvety. Season with salt and pepper.
7. Serve over thick slices of potato with rice on the side, topped with halved eggs and olives.

Tips

• Ají amarillo paste is sold in jars at Latin American shops and online; it is fruity rather than fiercely hot.
• Contains nuts, dairy, egg and wheat (from the bread).

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Peru Delights