Ingredients :

2 whole chicken breasts with bone
1 carrot, peeled and cut in large pieces
2 celery stalks
2 parsley sprigs
½ leek
½ cup oil, approx.
1 large onion, finely chopped
½ teaspoon garlic, finely minced
pinch of turmeric
6 fresh yellow/ají amarillo, seeded, deveined and blended
12 saltine crackers, more or less depending on thickness of sauce
½ cup evaporated milk, light
½ cup grated parmesan cheese
½ cup nuts, finely chopped (pecans, walnuts, or cashew nuts)
Salt
Pepper
6 potatoes, boiled, peeled and halved

Serves 4

8 ounces instant mashed potatoes
2 tablespoons butter
Salt to taste
2 cups of evaporated milk (hot)
1/2 cup mayonnaise
3 tablespoons ají amarillo pepper
Juice of 1 lime

For the filling:
1 cooked chicken breast cut into pieces
1/2 cup of chopped celery
1/2 cup of mayonnaise
1/4 cup chopped parsley
1/2 red bell pepper, thinly sliced

Mix the mashed potatoes, butter, salt and evaporated milk in a large bowl. Add the mayonnaise, pepper and lime juice.

Serves 8

3 whole chickens, cut up
Water to cover
1 baguette, crust removed
1 can Evaporated milk
2 tablespoons chili powder
1 onion, minced
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon coriander
Freshly ground black pepper
1 cup grated Parmesan cheese
1/2 cup walnuts, peeled and finely ground
4 eggs, hardboiled and sliced