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Chicken in Hot Pepper Sauce recipe

Chicken in Hot Pepper Sauce.

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

  • For Chicken and Stock: Place chicken,onion, carrot, celery, thyme, bay leaves, and peppercorns inlarge stock pot. Cover chicken with water. Bring to a boil onmedium high heat. Reduce heat and simmer until chicken is tender.Remove chicken from pot and set aside to cool. Strain stock intoanother stockpot or large bowls; set aside to cool. Remove layerof fat. Reserve chicken stock. Shred chicken (removing all meatfrom the bones); set aside.
  • For Hot Pepper and Walnut Sauce: Meltbutter in large skillet over medium heat; add onions and cookuntil soft and translucent. Meanwhile, in medium bowl, soak thebread in evaporated milk. Add the garlic to the skillet and cookfor another minute. Stir in palillo and pepper paste until wellblended. Add the soaked bread with milk into the skillet, stirringconstantly for 30 seconds. Add the 1 cup of stock*, walnuts,Parmesan cheese and salt, stirring occasionally until blendedand sauce thickens (about 10 minutes).
  • Add shredded meat to sauce; let simmerfor 10 more minutes. Serve with rice or boiled new or Yukon goldpotatoes. Garnish with sliced eggs and olives.

    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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