• 1 1/2 pounds chicken breast
• 4 cups Organic Vegetable Broth
• 1/2 cup vegetable oil
• 1 teaspoon Sale di Cervia Sea Salt
• 1 tablespoon Aji Amarillo Powder
• 2 gloves garlic, minced
• 1 large onion, finely chopped
• 3 tablespoons chopped walnuts
• 3 tablespoons grated Parmigiano-Reggiano
• 4 slices white bread
• 3/4 cup evaporated milk
• 4 yellow potatoes
• 2 hard boiled eggs
• 10 black olives, halved
1. Cook the yellow potatoes in salted water until tender when pierced with a fork. Let cool, peel, cut into quarters, and set
2. Place the bread in a small bowl and pour the evaporated milk over it to soak. Set aside.
3. Place the chicken breasts in a pot with the Organic Vegetable Broth, and bring to a simmer. Cook for 10-15 minutes,
until chicken is just barely cooked through.
4. Set chicken aside to cool. Strain broth and reserve 2 cups.
5. Sauté the garlic and onions in oil with the Aji Amarillo Powder, until the onions are soft and golden. Remove from heat
and let cool.
6. Shred the cooled chicken into bite-size pieces.
7. In a blender or food processor, process the evaporated milk and bread mixture with the nuts and Parmigiano-Reggiano
cheese until smooth. Add the cooked onion mixture and process briefly.
9. Return onion mixture to pan, and add 1 1/2 cups of the reserved Vegetable Broth. Bring to a low simmer, and stir in the
chicken. Season with Sale di Cervia Sea Salt and heat until warmed through, adding more Broth if sauce is too thick.
10. Serve over rice, garnished with the yellow potatoes, slices of hard boiled egg, and black olives.
Recipe adapted from www.southamericanfood.about.com
Photo courtesy of www.peruvianfood.com