Peruvian Chicken Fricassee
4 servings
80 minutes
Peruvian-style chicken fricassee is a tender and aromatic dish with a rich history. It combines European culinary traditions with Peruvian ingredients. The velvety sauce made from bell peppers, walnuts, and milk adds softness and depth of flavor to the dish. The light spiciness of chili and the salty hint of olives make it exquisite and memorable. The chicken, gently infused with the sauce, remains juicy and rich. This dish pairs excellently with boiled potatoes or rice, allowing the sauce to showcase its best qualities. Fricassee is not just food; it is part of culture that warms the soul and conveys the gastronomic heritage of the past.
1
Clean the carrot, onion, garlic, celery stalks, bell pepper, and chili pepper.
- Carrot: 2 pieces
- Onion: 1 piece
- Garlic: 6 pieces
- Celery stalk: 4 pieces
- Yellow bell pepper: 6 pieces
- Chili pepper: 1 piece
2
Put carrots, 4 garlic cloves, celery, leek, and chicken breast in a pot. Fill with water to cover everything. Place on heat and boil for 10 minutes after it starts boiling. Then remove the meat and set aside. Continue boiling the broth.
- Carrot: 2 pieces
- Garlic: 6 pieces
- Celery stalk: 4 pieces
- Leek: 1 piece
- Chicken breast: 2 pieces
3
In another pot, bring water to a boil and add the yellow bell pepper. Cook for about 6 minutes until softened. Then remove the pepper, add half of the broth and the remaining garlic. Blend everything until smooth.
- Yellow bell pepper: 6 pieces
- Garlic: 6 pieces
4
Soak the bread for toast in a small amount of broth, add nuts, and blend everything together. It will become a thickener for the sauce.
- Toast bread: 2 pieces
- Walnuts: 10 pieces
5
Chop the onion into cubes and sauté in a pot with olive oil. Finely chop the chili pepper and add it to the onion along with the bell pepper sauce. Cook on low heat for about 15 minutes until a characteristic aroma develops.
- Onion: 1 piece
- Olive oil: 2 tablespoons
- Chili pepper: 1 piece
6
Add a thickener to the sauce and simmer on low heat for a few more minutes.
- Toast bread: 2 pieces
- Walnuts: 10 pieces
7
Chop the olives finely. Cut the chicken into cubes and add it to the sauce with milk and olives. Simmer for a couple of minutes. Finally, add salt and pepper.
- Pitted olives: 20 pieces
- Milk: 300 ml
- Chicken breast: 2 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
8
Can be served with boiled potatoes or rice.