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Peruvian Chicken
Prep/Cook Time: 25 Minutes
Servings: 4
Average Rating: Star Star Star Star Star
Featuring:

PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts

Ingredients

1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
(cut into strips)
5 slices white bread, crustless
1 1/4 cups chicken broth, divided
1/4 cup vegetable oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 to 3 frozen aji amarillo*, seeded, deveined and finely chopped (Alternate: dried yellow chile o chile guajillo, re-hydrated, seeded, deveined, and finely chopped)
2 large tomatoes, seeded and chopped
1 teaspoon salt
1/2 cup grated Parmesan cheese, divided
1/4 cup toasted ground walnuts
1/4 cup evaporated milk
4 cooked medium golden potatoes, cut in thick slices
8 pitted olives
2 hard boild eggs, cut into wedges

Instructions

  1. Soak bread in 1 cup of the broth.  Let stand 5 minutes.  Place in food processor or blender container and process or blend on high until creamy (if necessary add a bit more of the broth. Reserve.
  2. Heat oil in a large skillet on high heat.  Cook chicken strips, turning occasionally to brown on all sides, 2 to 3 minutes.  Remove chicken from skillet and reserve.
  3. Add onion, garlic and the aji in skillet and cook until onion is tender, 2 to 3 minutes. Stir in reserved bread and broth mixture and the tomatoes.  Reduce heat and simmer 10 minutes.
  4. Mix in reserved chicken, salt,1/4 cup of the cheese, walnuts, milk and remaining broth.  Simmer 3 to 4 minutes or until sauce is slightly thickened and the chicken is heated through. 
  5. Serve with the potatoes, olives, eggs and sprinkled with remaining 1/4 cup grated cheese.  

Note

*These chiles are hot. The frozen is available in some Latino markets.   The dried (aji amarillo) can also be found in some Latino Stores.  You can also substitute the dried guajillo chile which is more readily available in Supermarkets.

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