(Serves 4)
For the chicken meat:
1kg chicken, jointed
1 carrot, chopped
1 white onion, chopped
1 branch of celery, chopped
1 garlic clove, chopped
3 cups boiling water
For the sauce:
60g finely chopped white onion
25g garlic
3 amarillo chillies (or 2medium-strength red chillies and half a yellow pepper), finely chopped
Olive oil
250ml chicken stock
4 pecans, grated
1tbsp cumin
250g of crushed cream crackers
2 tins evaporated milk
1kg chicken meat, boiled as above
100g parmesan cheese
Place the chicken pieces in a pan with the water, onion, carrot, celery and garlic. Bring to the boil and then simmer vigorously for 40 minutes. Checking that it's cooked, remove, cool, and shred the meat into strips (sieve the stock and keep for later use)
Saute the onion, garlic and chillies in some olive oil in a large pan over a medium heat until they start to colour. Add the chicken stock, pecans and cumin and cook gently for 5 minutes.
Soak the cream crackers in the evaporated milk and blend. Add this mixture to the pan and bring to the boil.
Add the shredded chicken and parmesan cheese and cook gently for 3 minutes.
In true Peruvian tradition, serve each portion with white rice, some new potatoes, half a boiled egg, some crushed pecans and a black olive. Or go all out and serve it with a chicken drumstick!
