Recipe of Chicken chili pepper

Ingredients

• 3 chicken breasts
• 1 large onion
• 1 garlic
• 3 tablespoons of Mirasol chili paste.
• 1 tsp of ají panca paste
• 1 1/2 Tbsp of yellow chili paste
• 2 slices of sliced bread
• Evaporated milk
• 300 ml of chicken stock
• Aceite
• Sal
• 250 g rice
• 3 days
• 1 garlic
• 500 ml water
• Sal
• Parmesan cheese
• Chopped walnuts
• 2 boiled potatoes
• Black olives
• 1 hard-boiled egg

Directions

1. 1

   Moisturize the dried chili peppers, boiling them 3 times to reduce itching. Remove the seeds and leave only the meat.

2. 2

   Remove the seeds from the yellow peppers and boil them 3 times by changing the water. Put them in a resealable bag so that the steam softens the skin and makes it easier to peel them.

3. 3

   Introduce the yellow peppers, with a little oil and salt; grind them.

4. 4

   Do the same with the Mirasol chili pepper, salt and oil; grind.

5. 5

   Repeat with the panca pepper, oil and salt; grind,

6. 6

   Cook the breasts for 10 minutes with salt. Once cold, frayed by hand.

7. 7

   To prepare the rice, add 3 tablespoons of oil, add a minced garlic and a cup of rice, add 500 ml of water. Add salt and let it boil for 20 minutes. Let it rest for 5 minutes without stopping stirring.

8. 8

   In a pot, add olive oil, an onion and minced garlic that are fried for 10 minutes. Crumble the sliced bread and cover it with evaporated milk.

9. 9

   After 10 minutes, add a little salt and add the chili paste. 3 tablespoons of Mirasol chili paste, 1 1/2 tablespoon of yellow ají pasta and 1 teaspoon of ají panca paste.

10. 10

    Cook until the chili pepper separates from the oil, add the bread with the evaporated milk. Stir well, shred and add the frayed chicken.

11. 11

    Add 300 ml of chicken stock. Let it boil for about 5 minutes.

12. 12

    Chop up a pecan and Parmesan cheese and stir again.

13. 13

    Cut the potatoes into slices.

14. 14

    At the time of plating, place a portion of rice, add the slices of potatoes and finally cover them with the chicken chili and garnish with split olives and sliced hard-boiled egg.