Ingredients

The following ingredients have 4 Servings
  • 3 3/4 cups cooked chicken (480g, approx (see note 1 to cook from scratch))
  • 2 slices bread (or 3, if small, crusts removed)
  • 1/3 cup milk (80ml)
  • 1 onion
  • 2 cloves garlic
  • 3 tbsp walnuts (28g)
  • 3 tbsp grated parmesan (8g, or a little more, to taste)
  • 2 tbsp vegetable oil
  • 2 tsp aji amarillo chili paste
  • 1/4 tsp turmeric
  • 1/2 cup chicken stock (120ml (or reserved poaching liquid))

Instruction

  • Poach the chicken (if making from scratch - see details in note 1 below) then once cool enough to handle, shred it up. Alternatively, shred leftover cooked chicken.
  • Soak the bread in the milk for a few minutes. Dice the onion in a small dice and finely dice the garlic.
  • Put the soaked bread, walnuts and parmesan in a blender or food processor and blend until smooth.
  • Warm the oil in a medium pan and add the onion. Cook a few minutes until softened then add the garlic, aji amarillo and turmeric and cook a minute more.
  • Add the bread-walnut mixture, the chicken and around 1/2 cup (120ml) of cooking water from the chicken or stock. You can add a little more or less to taste - it should be moist but not runny. Mix well and simmer for around 10 minutes before serving.