This Sauce Is Why I Love Peruvian Cooking

Ingredients

• 1 piece Whole Chicken (about 3.5‑4 lb, split breast kept bone‑in, backbone and wings saved for stock)
• 3 tablespoons Olive Oil (for searing)
• 1 large Onion (diced for mirepoix and later for sauce)
• 2 stalks Celery Stalks (diced for mirepoix)
• 2 medium Carrots (diced for mirepoix)
• 4 cloves Garlic Cloves (minced; 2 for braise, 2 for sauce)
• to taste Salt (generous seasoning for braise and sauce)
• 1 gallon Water (for braising chicken)
• 2 sprigs Fresh Parsley (added to braising liquid)
• 1 Bay Leaf (braising aromatics)
• 1 teaspoon Dried Oregano (braising aromatics)
• 4 Eggs (hard‑boiled, room temperature preferred)
• 4 medium Yukon Gold Potatoes (boiled with skin on for easy peeling)
• 2 cups Long Grain Rice (uncooked)
• 2 cloves Garlic Cloves for Rice (thinly sliced)
• 1 Yellow Bell Pepper (diced; provides body and sweetness)
• 1 Serrano or Fresno Chili (diced; adjust heat to taste)
• 7.5 oz Aji Amarillo Paste (optional; use 1 jar if fresh aji unavailable)
• 3 thick slices White Bread Slices (about 3‑4 oz total, crusts removed)
• 1 teaspoon Cumin Seeds (toasted then ground)
• 1 large Red Onion (thinly sliced for sauce)
• 1 teaspoon Pecans (lightly toasted, optional for sweetness)
• 1 teaspoon Aji Panca Paste (optional smoky depth)
• 2.5 cups Chicken Stock (from braise) (reserved from braising liquid)
• 1/2 cup Evaporated Milk (adds silkiness)
• 1/4 cup Parmesan Reggiano (freshly grated)
• 1 tablespoon Unsalted Butter (finishes sauce)
• a pinch Ground Nutmeg
• 1 tablespoon Lemon Juice (freshly squeezed for brightness)
• to taste Black Pepper

Instructions

1. Fabricate the Chicken

   Place the whole chicken on a stable board, cut off the legs, remove the backbone while keeping the breast bone intact, then remove the wings. Set aside the backbone and wings for the stock and reserve the split breast for the sauce later.

   Time: PT15M

2. Prepare Mirepoix

   Dice the onion, celery, and carrots into uniform ½‑inch pieces. Mince 2 garlic cloves.

   Time: PT10M

3. Sear the Chicken

   Heat 3 Tbsp olive oil in the large skillet over medium‑high heat. Add the split breast skin‑side down and sear without moving for 4‑6 minutes until golden. Flip and sear the other side another 4‑6 minutes.

   Time: PT12M

   Temperature: medium‑high

4. Sear the Mirepoix

   Remove chicken and set aside. Add the diced onion, celery, carrot, and remaining garlic to the same skillet. Cook, stirring occasionally, for 4‑6 minutes until lightly browned.

   Time: PT6M

   Temperature: medium‑high

5. Start the Braise

   Return the seared chicken to the skillet, add the saved backbone and wings, pour in 1 gallon water, then add parsley, bay leaf, dried oregano, and a generous pinch of salt.

   Time: PT2M

   Temperature: medium

6. Braise the Chicken

   Cover the pot and simmer over low‑medium heat for 80‑90 minutes, until the meat is tender and easily pulls away from the bone.

   Time: PT1H35M

   Temperature: low‑medium

7. Hard‑Boil the Eggs

   Place eggs in a pot of boiling water, cook 6 minutes, then turn off heat, cover, and let stand 6 minutes. Transfer to an ice bath to stop cooking.

   Time: PT12M

   Temperature: boiling

8. Boil the Potatoes

   Add the Yukon Gold potatoes (skin on) to a pot of salted boiling water. Cook 30‑35 minutes until fork‑tender. Drain and keep covered to stay warm.

   Time: PT35M

   Temperature: boiling

9. Prepare Garlic Rice

   In a saucepan, heat a drizzle of oil over low‑medium heat. Add sliced garlic; when fragrant, add 2 cups uncooked rice and toast 2‑3 minutes. Add 4 cups chicken stock, season with salt, bring to a boil, cover and simmer 12‑14 minutes until rice is tender.

   Time: PT14M

   Temperature: low‑medium

10. Toast Cumin

    In a small dry skillet, toast 1 tsp cumin seeds over low‑medium heat for 2 minutes until fragrant, then grind to a powder using a mortar or spice grinder.

    Time: PT2M

    Temperature: low‑medium

11. Caramelize Onions for Sauce

    Add a splash of oil to the large skillet, add the sliced red onion, season lightly with salt, cook 5 minutes on medium, then reduce to low and continue 10‑12 minutes until deep golden and sweet.

    Time: PT15M

    Temperature: medium to low

12. Add Peppers and Seasonings

    Stir in the diced yellow bell pepper, serrano/fresno chili (or aji amarillo paste if using), toasted cumin, pecans, and aji panca paste. Cook 5‑7 minutes until peppers soften.

    Time: PT6M

    Temperature: medium

13. Deglaze and Simmer Sauce Base

    Pour in 2½ cups reserved chicken stock, bring to a gentle simmer, and cook 2‑3 minutes to meld flavors.

    Time: PT3M

    Temperature: medium

14. Incorporate Bread

    Add the crust‑removed bread slices (torn into pieces) to the pan. Stir and let absorb liquid for 2‑3 minutes.

    Time: PT3M

    Temperature: medium

15. Blend the Sauce

    Transfer the hot mixture to a blender (remove the lid cap), blend until ultra‑smooth, then return to the skillet.

    Time: PT2M

16. Finish the Sauce

    Stir in ½ cup evaporated milk, ¼ cup grated Parmesan, 1 Tbsp butter, a pinch of nutmeg, and 1 Tbsp fresh lemon juice. Season with salt and pepper. Simmer 5 minutes until thick and glossy.

    Time: PT5M

    Temperature: low

17. Shred the Chicken

    Remove the braised chicken from the pot, let cool slightly, discard skin and bones, then pull the meat into bite‑size pieces.

    Time: PT5M

18. Combine Chicken and Sauce

    Add the shredded chicken to the sauce, stir to coat evenly, and heat through 2‑3 minutes.

    Time: PT3M

    Temperature: low

19. Plate and Serve

    Place a mound of garlic rice on each plate, top with a generous ladle of chicken sauce, and arrange boiled potatoes and halved hard‑boiled eggs on the side. Garnish with chopped parsley if desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

28 g

Fiber

4 g