This Peruvian inspired chicken dish featuresshredded chicken bathed in a spicy walnut-cream sauce that hasspectacular flavor.
Recipe: Chicken in Hot PepperSauce
Chicken and Stock:1 large whole chicken, about 3 1/2 lbs.1 onion, cut into quarters4 whole cloves (put one clove in eachquarter of onion)4 to 6 black peppercorns1 carrot, cut into pieces1 stalk celery, cut into pieces3 sprigs fresh thyme2 bay leavesWater (enough to cover chicken)Hot Pepper and Walnut Sauce:2 tablespoons butter2 cups (about 3 small) finely choppedonion3 cloves garlic, finely chopped1 teaspoon palillo or turmeric3 to 4 tablespoons marisol (hot driedyellow) pepper paste or hot peppers, finely chopped4 slices white bread1 (12-ounce) can NESTL ® CARNATION®Evaporated Milk1 cup walnuts, finely chopped3/4 cup grated Parmesan cheese1/2 teaspoon salt (or to taste)2 hard-cooked eggs, peeled and sliced10 to 12 Peruvian black olives or kalamataolivesCooked rice or boiled new or Yukon Goldpotatoes for accompaniment
Makes 8 servings.
* Additional stock can be added if a thinnersauce is desired. Freeze remaining stock for another use.
Nutritional Information Not Provided.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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