Serves 1
Directions
- 1Add carrot, leek, celery, garlic, and salt to boiling water.
- 2Separate chicken breast from legs.
- 3Separate the legs from the backbone.
- 4Add the breast, backbone and wings to the pot.
- 5Cover and cook over medium-low heat for 25 minutes.
- 6Clean seven fresh yellow peppers, removing veins and seeds.
- 7Place yellow peppers in a blender with 1/4 cup of water and blend until smooth.
- 8Reserve the paste of ají crudo
- 9Crumble the pan francés in a bowl.
- 10After 25 minutes, reserve the cooked chicken breast.
- 11Cover the bread with the hot caldito.
- 12Mix, press, and reserve to let the bread hydrate.
- 13Add 5 tablespoons of vegetable oil and a red onion cut into cubes to a pot.
- 14Add a pinch of salt to speed up the dressing.
- 15Sauté for 10 minutes over low heat.
- 16Add 4 finely chopped garlic cloves and sauté for 3 more minutes.
- 17Add 1/2 teaspoon of comino and cook until it releases its aroma.
- 18Add all the raw yellow pepper paste.
- 19Sauté for 10 minutes over low heat.
- 20Add 2 tablespoons of ají mirasol paste.
- 21Add 1 teaspoon of ají panca paste.
- 22Sauté for 5 minutes.
- 23Add chicken broth if it starts to dry out.
- 24Add hydrated bread with broth.
- 25Cook over low heat for 10 minutes, until the bread and dressing form a cream.
- 26Blend for a better finish.
- 27Return the cream to the pot and heat over low heat.
- 28Shred the chicken breast.
- 29Add the shredded chicken breast.
- 30Add evaporated milk.
- 31Add freshly grated Parmesan cheese.
- 32Optionally, add nutmeg.
- 33Integrate and expect a boiling point.
- 34Serve with white rice and yellow potatoes.
- 35Decorate with pecans or finely chopped nuts and a little more parmesan on top.
- 36Optionally, add finely chopped parsley and black olives.
Ingredients
- 1 unidad zanahoria pequeña cortada en rodajas
- 0.5 unidad poro cortado en rodajas
- 3 tallos apio en trozos
- 2 dientes ajo
- al gusto sal
- 1 unidad pollo
- 7 unidades ajíes amarillo frescos
- 0.25 taza agua
- 4 unidades pan frances o pan de molde
- 5 cdas aceite vegetal
- 1 unidad cebolla roja cortada en cubos
- 0.5 cdta comino
- 2 cdas pasta de ají mirasol
- 1 cdta pasta de ají panca
- al gusto leche evaporada
- 50 g queso parmesano recién rallado
- al gusto nuez moscada (opcional)
- al gusto pecanas y aceitunas
- al gusto perejil (opcional)
- papas amarillas o blancas
- arroz graneadito
Equipment
ollalicuadora
Tips
- Add comino to give a special flavor.
- Add caldito to avoid aderezo becoming too dry
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