2 whole chicken breasts with bone
1 carrot, peeled and cut in large pieces
2 celery stalks
2 parsley springs
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)
6 potatoes, boiled, peeled and halved
6 black olives for decoration
3 hard boiled eggs, in wedges for decoration
Place chicken breasts, carrot, celery, leek, parsley and salt in a saucepan. Cover with water and bring to a boil until cooked.
Remove chicken from pan and cool. Strain stock and reserve. Shred chicken breasts coarsely.
Soak saltines in 1 cup chicken stock and blend. If necessary, add more stock. Mixture must be creamy.
Heat oil in a saucepan and saute onion. Add garlic, yellow hot pepper/ají amarillo and turmeric cook until tender. Add soaked in milk saltines and cook for 10 minutes.
Add chicken, nuts and parmesan cheese. Stir in milk. If mixture is too thick, add more chicken stock and stir well. Correct seasoning. Spoon over halved potatoes and garnish with olives and egg wedges. Serve with white rice.