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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Although the original of this recipe is for a flavorful Peruvian chicken dish using the very hot aji pepper, I've toned it down considerably for my own protection by using jalapeno! My apologies to any Peruvians or aji fans who might come across this version, but my insides would never handle that much heat! And, although it is traditionally served over butter-flavored potatoes & slices of hard-cooked eggs, I've chosen to use brown rice. Ingredients:
4 lbs chicken |
4 cups chicken broth |
1/4 cup olive oil |
1 large onion, chopped |
1 jalapeno pepper, seeded, sliced |
2 teaspoons garlic, minced |
1 teaspoon saffron |
1/4 teaspoon salt (more or less) |
1/8 teaspoon pepper (more or less) |
4 slices white bread |
1/4 lb walnuts, finely chopped |
4 ounces parmesan cheese, grated |
13 fluid ounces evaporated milk |
8 cups cooked brown rice |
4 eggs, hard-cooked, sliced (optional) |
Directions:
1. Boil chicken in chicken broth until chicken is cooked, about 30 minutes.
2. Remove chicken from broth & set broth aside, reserved.
3. Remove bones from chicken & either shread or cut into bite-size pieces, then set aside.
4. Put olive oil in large saucepan, & over medium heat, cook onions, chili peppers, garlic & saffron until onions are golden, about 7 minutes.
5. Soak bread in 2 cups of reserved chicken broth, then combine bread/broth mixture in food processor, blending until smooth.
6. Add this bread mixture to the onion mixture in the large saucepan & cook slowly to thicken, about 8 minutes.
7. Add nuts, parmesan cheese & chicken, & cook until it thickens into a cream-like consistency, about 5 minutes.
8. Stir in evaporated milk & cook for another 5-10 minutes.
9. Serve over rice, & if desired, garnish with slices of hard-cooked eggs.
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