Shredded chicken simmers in a creamy aji amarillo, bread, milk, walnut, and parmesan sauce.
25 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the chicken for 25 minutes, shred it, and reserve the stock.
Soak the bread in milk for 10 minutes.
Soften the onion in oil for 6 minutes.
Add the aji amarillo paste and fry for 2 minutes.
Blend the milk-soaked bread and walnuts, then add them to the pot.
Add the chicken and Parmesan and thicken the sauce for 10 minutes.
Serve with potatoes, rice, and egg slices.
💡 Tip: Soaking and pureeing the bread with milk makes the sauce smooth and velvety.
🍽️ Serving suggestion: Serve with boiled potatoes, rice, olives, and egg slices.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~560
kcal calories
34
g protein
42
g carbs
28
g fat
4.6g
Sugar
3.3g
Fiber
251.4mg
Sodium
4g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (70%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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