Servings: 4 servings
Calories: 430kcal
Ingredients
- 1 1/2 lb boneless skinless chicken thighs
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 4 tbsp aji amarillo paste
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- 1/4 cup walnuts or pecans finely chopped, plus extra for garnish
- 2 hard-boiled eggs sliced, for garnish
- Black olives, for garnish
- Sea salt and black pepper
Instructions
- Simmer the chicken thighs in the broth until cooked through, about 20 minutes. Remove and shred, reserving the broth.
- Sauté the onion and garlic in olive oil until soft, about 5 minutes.
- Stir in the aji amarillo paste and cook 2 minutes.
- Add 1 cup of the reserved broth, the walnuts, cream, and Parmesan. Simmer until slightly thickened, 8–10 minutes.
- Blend the sauce until smooth, if desired, then return it to the pot.
- Fold the shredded chicken into the sauce and heat through.
- Serve over cauliflower rice, topped with sliced egg and olives.
Nutrition
Serving: 1serving | Calories: 430kcal | Protein: 34g | Fat: 30g | Fiber: 2g
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