Peruvian Chilli Chicken

This is a recipe from Peru and is typically made from very hot green Aji peppers. These are likely to be unobtainable locally, so use any chilli you can get and adjust the quantity and whether they are seeded on not to suit your personal taste.

Ingredients

For 1	Continued...
1 chicken breast	30 gm breadcrumbs
200 ml chicken stock	100 ml milk (see notes)
2 tbspn oil	2 tbspn passata
100 gm onion (prepared weight)	40 gm walnuts
½ tspn garlic	25 gm parmesan
1 or 2 chillies	salt & pepper to taste

Preparation

Place the chicken stock and chicken breast into a pan and simmer, covered, for about 20 min until the chicken is fully cooked. Check that it is cooked by cutting it in half at the thickest point and ensuring it is white throughout. Allow to cool and then shred the chicken, reserving the stock for later.
Thinly slice the onion.
Mash the breadcrumbs and milk together in a small bowl.
Finely chop the chilli and using a little oil mash to a pulp in a pestle and mortar (the number of chillies and whether the seeds are removed depends on the heat you prefer).
In a small bowl, mix together the pulped chilli and passata.
Crush the garlic.
Crush the walnuts into small pieces.
Grate the parmesan.

Cooking

Heat the oil in a flame proof casserole or heavy pan and cook the onion and garlic over a low to medium heat until the onion is golden.
Stir in the breadcrumb and milk mixture.
Stir in the chilli and passata mixture.
Stir in the walnut pieces.
Season to taste and cook, stirring regularly, for 5 min.
Add the chicken, parmesan cheese and the reserved stock, bring to a simmer and cook until the sauce is quite thick.

Serving

Serve with boiled potatoes.
Tradionally this may be served with black olives and even a sliced hard boiled egg.

Notes

The standard milk can be replaced with Evaporated milk.

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