Recipe of Chicken chili pepper

Join me and let's see how to make Chicken chili pepper

Instructions:

Step 1
• Moisturize the dried chili peppers, boiling them 3 times to reduce itching. Remove the seeds and leave only the meat.
Step 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.
Step 3
• Introduce the yellow peppers, with a little oil and salt; grind them.
Step 4
• Do the same with the Mirasol chili pepper, salt and oil; grind.
Step 5
• Repeat with the panca pepper, oil and salt; grind,
Step 6
• Cook the breasts for 10 minutes with salt. Once cold, frayed by hand.
Step 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.
Step 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.
Step 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.
Step 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.
Step 11
• Add 300 ml of chicken stock. Let it boil for about 5 minutes.
Step 12
• Chop up a pecan and Parmesan cheese and stir again.
Step 13
• Cut the potatoes into slices.
Step 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.