Incorporates roasted poblano peppers alongside aji amarillo for a smoky cross-cultural flavor.
Hands-free mode with voice commands & timers
No ratings yet
Soak the bread slices in the evaporated milk for 10 minutes, then blend until smooth and set aside.
In a blender, puree the roasted poblano peppers with a splash of chicken stock until a vibrant green paste forms.
Heat oil in a large pot over medium heat; sauté the onions and garlic until translucent and fragrant.
Stir in the aji amarillo paste and the poblano puree, cooking for 5 minutes to develop the smoky-spicy base.
Add the blended bread and milk mixture to the pot, stirring constantly to prevent sticking as the sauce thickens.
Incorporate the shredded chicken, chopped walnuts, and remaining chicken stock, simmering gently for 10 minutes.
Fold in the Parmesan cheese until melted, adjusting the consistency with more stock if the sauce is too thick.
Serve hot over boiled yellow potatoes or white rice, garnished with egg wedges and olives.
