6 RECETAS DE COCINA PERUANA PARA VIAJAR SIN SALIR DE LA COCINA

Boil chicken in salted water until cooked through, about 30-40 minutes.

Remove chicken, reserving the broth, and let it cool before shredding.

Blend ají amarillo peppers, onion, and garlic until smooth.

Heat olive oil in a pan over medium heat and sauté the blended mixture until fragrant, about 5-7 minutes.

Soak bread in milk until soft, then blend with walnuts until smooth.

Add the bread mixture to the pan and stir to combine with the sautéed mixture.

Gradually add reserved chicken broth, stirring until the sauce thickens, about 10 minutes.

Incorporate shredded chicken into the sauce and season with salt and black pepper to taste.

Simmer for an additional 5 minutes to meld flavors.

Serve over rice, garnished with sliced hard-boiled eggs and olives.

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