Peruvian Chilli Chicken
Peru inspired peruvian chilli chicken featuring chicken breast. A world classic for one.
Ingredients
- 1 chicken breast
- 30 gm breadcrumbs
- 200 ml chicken stock
- 100 ml milk (see notes)
- 2 tbspn oil
- 2 tbspn passata
- 100 gm onion (prepared weight)
- 40 gm walnuts
- ½ tspn garlic
- 25 gm parmesan
- 1 or 2 chillies
- salt & pepper to taste
Method
- 1
Place the chicken stock and chicken breast into a pan and simmer, covered, for about until the chicken is fully cooked. Check that it is cooked by cutting it in half at the thickest point and ensuring it is white throughout. Allow to cool and then shred the chicken, reserving the stock for later.
- 2
Thinly slice the onion.
- 3
Mash the breadcrumbs and milk together in a small bowl.
- 4
Finely chop the chilli and using a little oil mash to a pulp in a pestle and mortar (the number of chillies and whether the seeds are removed depends on the heat you prefer).
- 5
In a small bowl, mix together the pulped chilli and passata.
- 6
Crush the garlic.
- 7
Crush the walnuts into small pieces.
- 8
Grate the parmesan.