Ingredients
- 1 chicken breast, cooked and shredded
- 4 tablespoons yellow chili (ají amarillo) paste
- 1 red onion
- 4 garlic cloves
- 4 slices sandwich bread
- 1 cup evaporated milk
- 1/2 cup chicken broth
- 1/4 cup Parmesan cheese
- 1/4 cup walnuts or pecans
- Oil, salt and pepper
Step-by-step
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- Soak the bread in the milk. Put it in the mixing bowl with the walnuts and blend 20 sec/speed 8. Set aside.
- Chop the onion and garlic 4 sec/speed 5 and sauté with oil 5 min/120°C/speed 1.
- Add the yellow chili and sauté 4 min/120°C/speed 1.
- Add the blended bread, broth and cheese. Cook 8 min/90°C/speed 2.
- Add the shredded chicken and mix 5 min/90°C/reverse/spoon speed. Adjust the salt.
- Serve with white rice, boiled potato, olives and egg.
Tips
- The texture should be creamy but not runny; adjust with broth or bread.
- The walnuts add richness and the traditional Lima flavor.
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