This Sauce Is Why I Love Peruvian Cooking

Name: This Sauce Is Why I Love Peruvian Cooking
Total time: 90 min
Ingredients: 4 tbsp Olive oil; 2 Chicken breast; ½ Onion, roughly chopped; 1 Carrot, roughly chopped; 1 Celery, roughly chopped; 5 Garlic, thinly sliced; 1 Gallon water; 4–6 sprigs Parsley; 1 Bay leaf; 2 tsp Oregano; 3 Bread, sliced; 8 cups Chicken stock; 1 tsp Cumin; 1 Red onion, peeled diced; 2 Bell pepper, seeded diced; 1 Serrano pepper, seeded diced; 1 Chili pepper, seeded diced; ¼ cups Pecan; 2 tsp Aji panca; 12 oz Evaporated milk; ¼ cups Parmesan cheese, grated; 3 tbsp Butter; ¼ tsp Nutmeg, ground; Egg; ½ cups Black olive, pitted; 4 Peeled; Salt; Black pepper

By Chef Billy Parisi · 90 min

Ingredients

Olive oil4 tbsp
Chicken breast2
Onion · roughly chopped½
Carrot · roughly chopped1
Celery · roughly chopped1
Garlic · thinly sliced5
Gallon water1
Parsley4–6 sprigs
Bay leaf1
Oregano2 tsp
Bread · sliced3
Chicken stock8 cups
Cumin1 tsp
Red onion · peeled diced1
Bell pepper · seeded diced2
Serrano pepper · seeded diced1
Chili pepper · seeded diced1
Pecan¼ cups
Aji panca2 tsp
Evaporated milk12 oz
Parmesan cheese · grated¼ cups
Butter3 tbsp
Nutmeg · ground¼ tsp
Egg
Black olive · pitted½ cups
Peeled4
Salt
Black pepper

Instructions

Heat the olive oil in a large pot over medium-high heat until it lightly smokes. Sear the split chicken breasts skin-side down for 3–4 minutes per side, until golden brown. Set aside.
In the same pot, sauté the onion, carrot, celery and garlic for 3–4 minutes, until the edges start to brown.
Add the water, salt and pepper. Return the chicken, along with the parsley, bay leaf and oregano. Simmer over low to medium heat for 70 minutes.
Remove the chicken and set it on a plate. Strain the stock through a fine-mesh strainer.
Soak the bread cubes in 3–3½ cups of the stock until it absorbs all of it.
Toast the cumin seeds in a large pot over low heat for 2–3 minutes, then grind them.
In the same pot over medium heat, add the olive oil and onions, season lightly with salt and sauté for 5 minutes until lightly browned. Lower the heat and cook for 8–10 minutes, stirring occasionally.
With 5 minutes of onion cooking left, add the peppers, season lightly with salt and cook for 5 minutes until the edges just begin to brown.
Stir in the garlic and pecans and toast gently for 1–2 minutes.
Stir in the cumin, aji panca and 3 cups of stock. Season lightly with salt and cook over low to medium heat for 8–10 minutes to concentrate the flavour.
Add the soaked bread and mix well.
Blend on high until completely smooth, adding more stock if too thick. It should resemble a thick cream sauce.
Return the sauce to the pot and stir in the evaporated milk, Parmigiano, butter, nutmeg, salt and pepper. Keep warm over low heat.
Remove the meat from the chicken breasts, discarding skin and bones, and shred it by hand. Add to the sauce and coat well. Optionally squeeze in 1–1½ tablespoons lemon juice.
Serve with garlic rice, sliced potatoes, quartered eggs and olives.

Summarized from Chef Billy Parisi's video. Watch it for the details.

Watch the recipe video Open the official recipe

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