Creamy Chicken with Peruvian Avocado and Rice Salad
In a medium saucepan, simmer the chicken in the water until cooked, about 10 minutes. Remove the chicken and reserve the broth. Allow the chicken to cool. Shred and set aside.
Meanwhile, in a blender, blend the soda crackers with the evaporated milk to form a smooth paste.
In the medium saucepan, heat the oil over medium heat. Sauté the onion and garlic until soft and translucent, about 5 minutes. Add the chicken, cracker mixture, chili paste, and walnuts and cook for 10 minutes, stirring occasionally and adding the reserved broth as necessary if the mixture is too dry. Season with salt and pepper to taste.
In a medium bowl, mix the rice with the avocado and parsley, season with salt and pepper to taste, and serve with the chicken, garnishing with the hardboiled eggs, olives, and chives.
Difficulty level: medium
2 boneless, skinless chicken breasts, about 6 ounces each
3 cups water
2 cups soda crackers
1 can (15-16 ounces) evaporated milk
2 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 clove garlic, finely chopped
3 tablespoons yellow chili pepper paste (aji amarillo)
3 tablespoons walnuts, finely chopped Salt and pepper
2 cups hot cooked rice
2 Peruvian avocados, pitted, peeled, and mashed
3 tablespoons finely chopped parsley
3 hardboiled eggs, peeled and quartered, for garnish
½ cup pitted black olives, for garnish Chives, for garnish