Perdue
Peruvian Chicken
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Peruvian Chicken

Peruvian Chicken

Serves 4 | Prep/Cook Time:
  • Calories 670
  • Protein 66g
  • Sodium 1520mg
  • Sat.Fat 5g
  • Sugar 9g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 670
% Daily Value*
Total Fat 30g 46%
Saturated Fat 5g 25%
Cholesterol 255mg 85%
Sodium 1520mg 63%
Total Carbs 38g 13%
Dietary Fiber 7g 28%
Sugars 9g
Protein 66g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. 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 or 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.

TIP: *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.
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.