Chicken with yellow pepper sauce

In this post we explain a dish inspired by the traditional Peruvian recipe for chicken chili, but with certain differences. And you, do you usually prepare international dishes at home?

Ingredients for 2 servings:

- 2 chicken breasts

- 1/2 onion

- 1 clove of garlic

- 4 units of yellow pepper

- 1/2 slice of bread

- Evaporated milk

- 7 oz of chicken broth

- 3.5 oz of round rice

- 1 potato

- Sunflower oil

- Salt

- chopped parsley

Recipe:

- Wash the yellow pepper, remove the tail and open it in half to remove the seeds.

- In a saucepan with boiling water, cook the yellow pepper.

- Change the cooking water 3 times so it doesn't bite so much.

- Let them cool and peel them.

- Put them in a glass suitable for a blender with a pinch of salt and a splash of sunflower oil and crush well until you have a uniform paste.

- Boil the breasts in salted water over medium-low heat for 10 minutes so they are a little pink and finish cooking later.

- Cut them into pieces and reserve.

- Wash the potatoes and cook them.

- When cooked, peel and slice them into thick slices.

- Peel the garlic and divide it into small squares.

- In a saucepan with a drizzle of olive oil, sauté the garlic until it browns.

- Add the rice and cook it for a couple of minutes until the oil is soaked well.

- Pour water to cover the rice and exceed one finger approximately.

- Sprinkle a little salt and let it cook over low heat until the water evaporates.

- In a small bowl, add the sliced ​​​bread and cover it with the evaporated milk.

- Peel the onion and cut it into small squares.

- In a pot with a drizzle of olive oil, sauté the onion until it browns.

- Add the yellow pepper paste and stir well.

- Add the bread with the evaporated milk and mix well.

- Crush the sauce well with the mixer until there is a uniform sauce without lumps.

- Add the chicken in pieces and the chicken broth.

- Mix well and let everything cook over low heat for about 10 minutes.

- Place the potato slices on the plate and with a glass, shape the rice and put it to the side.

- Cover the potatoes with the chicken with yellow pepper sauce.

Bon appétit!