Ingredients

How to make it

  • Place chicken in a large pot and add enough water to fill half way to the top of the chicken.
  • Add carrot, celery, onion, tomato, salt, pepper and bay leaves.
  • Cover, bring to a boil, reduce heat and simmer approximately 45 minutes. Remove chicken onto a plate to cool at which time all meat should be removed from the bones. (Shred into bite size pieces)
  • Strain the broth and reserve 4 cups.
  • Soak bread crumbs in evaporated milk.
  • Heat oil in a large skillet.
  • Add onions and sautee until golden and translucent.
  • Add garlic, turmeric and cumin and sautee for 1 more minute.
  • Add softened bread and aji, stir and cook for another minute.
  • Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.
  • Add the chicken meat and simmer for 5 to 8 more minutes, adding more stock if needed.
  • Stir in walnuts and Parmesan cheese, and simmer on low heat for 5 minutes, or until slightly thickened.
  • Spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.
  • Serve over rice.

Reviews & Comments 9

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    " It was excellent "
    MarysHeaven ate it and said...
    And my rating would be 5 stars!!!!
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    " It was excellent "
    MarysHeaven ate it and said...
    Absolutely delicious!!!! My husband being Peruvian loved it as well. Thank you!!!!
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    " It was excellent "
    claudiacook429 ate it and said...
    wonderful! just like grandmas!!!!
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    " It was excellent "
    seajay2525 ate it and said...
    We tried this recipe last night, and it was great. It reminded us of Peru. We didn't have aji available to us here, so cayenne was used in its place. Thanks so much for sharing this recipe.
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    " It was excellent "
    stacip ate it and said...
    I love different chicken dishes. thanks!
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  • berry 7 years ago
    Oh, this is good! Wonderful recipe! Thanks... Where did you learn this wonderful recipe?
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  • decobabe 7 years ago
    I've used other peppers because aji paste is not available here. This and the camarones version are two huge reasons to visit Peru or make freinds with a Peruvian who cooks.
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  • kukla 7 years ago
    Fabulous! I hope to try this one vey soon, and thank you for posting it, Adacowan :)
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  • jenniferbyrdez 7 years ago
    Nice. Saved. TY.
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  • adacowan 7 years ago
    Hi! Yes, the yellow paste is made of Aji which is the Peruvian chili. You can omit it if you don't want any "zing" or add it according to taste. For me..I like it HOT! ;0)
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  • debbie919 7 years ago
    This sounds really interesting - one question...is the yellow chili paste hot? Is that what the 'zing' means? lol...
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