Ingredients
1 chicken breast
4 yellow chilli peppers (peleed)
1 teaspoon of ají panca (ground and blended)
2 cups evaporated milk
Garlic
Oil
Cumin (to taste)
3 potatoes (pelled and sliced)
3 loaves
1 red onion (diced)
50g pecans (chopped)
50g parmesan cheese (grated)
3 cups of rice
Boiled eggs (for decoration / complement)
Olive (for decoration /complement)
Previous steps
In a cooking pot, cook the breast with salt. Then, shred it and keep the broth (for later use).
Cut the bread into pieces and soak it in milk. Wait a few minutes and then liquefy.
Preparation
In a frying pan, fry the garlic and onion (already diced). Add the yellow pepper (previously peeled and blended), the panca pepper and the cumin. Once cooked, add salt.
Add the liquified bread to the previous mix; then, cook and add the broth (seen in the "previous steps") little by little.
Now, insert the milk and cook over low heat. After a while, add the shreded chicken, the pecans (already chopped), and the parmesan cheese (already grated). Stir until all the ingredients are properly incorporated.
Serve with rice, potato slices, olives and cut boiled eggs.
Enjoy !
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