- Main
- Chicken
- Latin American
- Stovetop
- Blender
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the chicken
- 1 1/2 lb
boneless, skinless chicken breasts
- 4 cups
water or low-sodium chicken broth
- 1
small onion, halved
- 2 cloves
garlic, smashed
- 1 tsp
salt
For the sauce
- 4 slices
white sandwich bread, crusts removed, torn into pieces
- 1 cup
evaporated milk
- 3 tbsp
vegetable oil
- 1
large onion, finely chopped
- 4 cloves
garlic, minced
- 1/2 cup
ají amarillo paste
- 1/2 tsp
ground cumin
- 1/2 cup
walnuts
- 1/2 cup
grated Parmesan cheese
salt and black pepper, to taste
To serve
- 1 1/2 lb
yellow or Yukon Gold potatoes, peeled
- 1 1/2 cups
long-grain white rice, cooked, for serving
- 3
eggs, hard-boiled, peeled and halved
- 8
black olives, such as botija or kalamata
- 2 tbsp
fresh parsley, chopped (optional)
Contains milk (evaporated milk, grated Parmesan cheese), eggs (eggs), tree nuts (walnuts) and wheat (white sandwich bread).
May contain soy, depending on the white sandwich bread: check the label.
May contain sesame, depending on the white sandwich bread: check the label.
Whether it’s vegetarian depends on the grated Parmesan cheese: check the label.
Not checked: boneless, skinless chicken breasts, water or low-sodium chicken broth, ají amarillo paste, yellow or Yukon Gold potatoes.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Put the chicken breasts in a saucepan with the water or broth, halved onion, smashed garlic and 1 tsp salt. Bring to a gentle simmer, then cook uncovered until the chicken is cooked through, about 15 minutes. Lift the chicken onto a plate and let it cool. Strain the broth and keep it: you'll need about 2 cups.
20 min
- 1 1/2 lb boneless, skinless chicken breasts
- 4 cups water or low-sodium chicken broth
- 1 small onion
- 2 cloves garlic
- 1 tsp salt
- Step 2
While the chicken cooks, put the potatoes in a second pot, cover with salted water, and boil until a knife slides in easily, 18-22 minutes. Drain, and when cool enough to handle, cut into thick slices. Cook the rice at the same time according to its package directions.
22 min
- 1 1/2 lb yellow or Yukon Gold potatoes
- 1 1/2 cups long-grain white rice
- Step 3
Tear the bread into a bowl and pour the evaporated milk over it. Let it soak until completely soft, about 10 minutes.
10 min, hands-off
- 4 slices white sandwich bread
- 1 cup evaporated milk
- Step 4
Pull the cooled chicken into thin shreds with your fingers or two forks. Set aside.
5 min
- 1 1/2 lb boneless, skinless chicken breasts
- Step 5
Heat the oil in a large skillet or wide pot over medium heat. Add the chopped onion and cook until soft and golden, 7-8 minutes. Stir in the minced garlic, ají amarillo paste and cumin and cook, stirring, until the paste darkens and smells fragrant, about 3 minutes.
11 min
- 3 tbsp vegetable oil
- 1 large onion
- 4 cloves garlic
- 1/2 cup ají amarillo paste
- 1/2 tsp ground cumin
- Step 6
Transfer the onion mixture to a blender. Add the soaked bread with its milk, the walnuts and 1 cup of the reserved broth. Blend until completely smooth, 1 minute.
3 min
- 4 slices white sandwich bread
- 1 cup evaporated milk
- 1/2 cup walnuts
- Step 7
Pour the sauce back into the skillet over medium-low heat. Stir in the Parmesan and the shredded chicken. Simmer gently, stirring often so it doesn't stick, until thick enough to coat a spoon, 8-10 minutes. Loosen with more reserved broth, a splash at a time, if it gets too thick. Season with salt and pepper.
10 min
- 1 1/2 lb boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- salt and black pepper
- Step 8
Lay the potato slices on each plate, spoon the chicken and sauce over them, and add a scoop of rice alongside. Top with halved hard-boiled eggs, olives and parsley.
5 min
- 1 1/2 lb yellow or Yukon Gold potatoes
- 1 1/2 cups long-grain white rice
- 3 eggs
- 8 black olives
- 2 tbsp fresh parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026