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Chicken in Hot Pepper Sauce
Cook Mode Keep screen awake
Level Intermediate
Serving 6 to 8 servings
Prep 30 min
Cook 1 hr 30 min
Total 2 hr
Prep 30 min
Cook 1 hr 30 min
This Peruvian-inspired Chicken in Hot Pepper Sauce features shredded chicken bathed in a spicy walnut-cream sauce and has spectacular flavors.
Chicken in Hot Pepper Sauce is a captivating dish that showcases the vibrant flavors of Peruvian cuisine. This recipe from CARNATION® MILKS brings together shredded chicken enveloped in a rich walnut-cream sauce, providing a spectacular taste experience. The use of NESTLÉ® CARNATION® Evaporated Milk enhances the creamy texture, making each bite indulgent. Adding depth are 10 to 12 Peruvian black olives or kalamata olives, which offer a delightful contrast to the spiciness.
Serve it with cooked rice or boiled new or Yukon Gold potatoes to create a complete dish that’s perfect for intermediate-level home chefs looking to impress at family dinners or special occasions like Father’s Day making it a wholesome entrée choice for any meal.
Chicken in Hot Pepper Sauce is a captivating dish that showcases the vibrant flavors of Peruvian cuisine. This recipe from CARNATION® MILKS brings together shredded chicken enveloped in a rich walnut-cream sauce, providing a spectacular taste experience. The use of NESTLÉ® CARNATION® Evaporated Milk enhances the creamy texture, making each bite indulgent. Adding depth are 10 to 12 Peruvian black olives or kalamata olives, which offer a delightful contrast to the spiciness.
Serve it with cooked rice or boiled new or Yukon Gold potatoes to create a complete dish that’s perfect for intermediate-level home chefs looking to impress at family dinners or special occasions like Father’s Day making it a wholesome entrée choice for any meal.
Ingredients
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Directions
Cook Mode
Keep screen awake
Step 1
Place chicken, quartered onion, carrot, celery, thyme, bay leaves, and peppercorns in large stock pot. Cover chicken with water. Bring to a boil on medium high heat. Reduce heat and simmer until chicken is tender. Remove chicken from pot and set aside to cool. Strain stock into another stockpot or large bowls; set aside to cool. Remove layer of fat. Reserve chicken stock. Shred chicken (removing all meat from the bones); set aside.
Step 2
Melt butter in large skillet over medium heat; add chopped onions and cook until soft and translucent. Meanwhile, in medium bowl, soak the bread in evaporated milk. Add the garlic to the skillet and cook for another minute. Stir in palillo and pepper paste until well blended. Add the soaked bread with milk into the skillet, stirring constantly for 30 seconds. Add the 1 cup of stock*, walnuts, Parmesan cheese and salt, stirring occasionally until blended and sauce thickens (about 10 minutes).
Step 3
Add shredded meat to sauce; let simmer for 10 more minutes. Serve with rice or boiled new or Yukon gold potatoes. Garnish with sliced eggs and olives.
Step 4
* Additional stock can be added if a thinner sauce is desired. Freeze remaining stock for another use.
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