Or “spicy chicken in creamy aji sauce” — serious comfort food, with a bite. Aji Sobremesa is a hot sauce made from Peruvian yellow peppers available at Chicago-area speciality stores including Publican Quality Meats and Local Foods.
1 1/2 pounds chicken breast
4 cups chicken stock
1/2 cup vegetable oil
3/4 cup Aji Sobremesa
2 cloves garlic, minced
1 large onion
3 tablespoons chopped walnuts or pecans
3 tablespoons grated Parmesan
4 slices white bread
3/4 cup evaporated milk
4 potatoes (preferably yellow)
2 hard boiled eggs
10 black olives, halved
4 cups cooked white rice
Cook the potatoes in boiling salted water until tender when pierced with a fork. Let cool, cut into quarters, and set aside.
Place bread in a small bowl and pour evaporated milk over it to soak. Set aside.
Place chicken breasts in a pot with chicken stock, and bring to a simmer. Cook 10-15 minutes, until chicken is just barely cooked through.
Set chicken aside to cool. Strain broth and reserve 2 cups.
Saute garlic and onions with Aji Sobremesa and oil, until the onions are soft and golden. Remove from heat and let cool.
Shred chicken into bite-sized pieces.
In a blender or food processor, process evaporated milk and bread mixture with nuts and Parmesan cheese until smooth. Add cooked onion mixture and process briefly.
Return onion mixture to pan and add 1 1/2 cups reserved chicken stock. Bring to a low simmer, and stir in the chicken. Heat until warmed through, adding more stock if sauce is too thick.
Serve over rice, garnished with quartered potatoes, slices of hard boiled egg, and black olives.Posted: Monday Apr 3,2017 05:05 PM In Soup Recipes