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CHICKEN WITH CREAMY YELLOW PEPPER SAUCE (AJI DE GALLINA)

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • 4 large slices sourdough or firm white bread
  • 2 2% cups reduced fat
  • 4 cups water
  • 1-1/2 pounds boneless skinless chicken breasts
  • 3 tablespoons Blue Bonnet®-stick
  • 1-1/2 cups chopped white onion
  • 1/4 cup chopped garlic
  • 3-1/2 yellow hot pepper paste teaspoons aji amarillo paste
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup Chopped Pecans
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
DIRECTIONS

Combine bread and milk in large bowl; soak, turning occasionally. Meanwhile, bring water to a boil; add chicken and cook 15 minutes or until chicken is no longer pink in centers (165°F). Reserve 2 cups cooking water. Pull chicken apart into shreds with 2 forks; set aside.

Melt Blue Bonnet in large skillet over medium-high heat. Add onion, garlic and aji amarillo paste. Cook 3 to 5 minutes or until onion is tender and garlic is fragrant.

Place onion mixture and soaked bread with milk in blender container; puree into a smooth cream. Pour mixture into same skillet; add reserved cooking water. Cook over low heat 8 to 10 minutes or until sauce thickens slightly. Stir in shredded chicken, 1/4 cup cheese, pecans, salt and pepper.

Sprinkle each serving evenly with remaining 1/4 cup cheese.