This chicken chili recipe is with quinoa instead of bread, have you tried it like this? It’s super rich for a healthier option for the daily. As always, the most important thing as a mom is that my daughters like it. We love the original version but enjoy this one quite often.
- 1 medium chicken boiled and shredded
- 2 liters of chicken broth approximately
- 2 medium white onions, diced
- 2 medium garlic cloves
- 2 tablespoons vegetable oil
- 2/3 cup yellow pepper paste, homemade so it doesn’t itch, without veins or seeds, peeled and boiled three times
- 1 teaspoon of ají panca powder or 2 tablespoons of paste (Optional)
- 1 cup of raw quinoa, well washed and cooked (which is equivalent to 3 cups of cooked quinoa) and blended with a little broth
- 1 cup of evaporated milk or the milk you use (it can be almond too)
- 40g of chopped walnuts
- 35g parmesan cheese
- Salt and pepper
- 1 teaspoon butter or olive oil (add off heat to add shine, texture, and flavor)
Parboil the chicken in salted water. Then shred it and reserve it. Also reserve the broth where the chicken was cooked, strained. In a thick-bottomed pot, cook the onion with the vegetable oil for approximately 10 minutes, then add the garlic and continue cooking for a few more minutes. Add the yellow pepper and the panca, cook until it separates, for about 10 minutes (so that the dressing looks like it has been cut). Then add the cooked and blended quinoa with a little chicken broth (approximately 3 cups of broth). Cook for about 10 minutes and add the broth little by little. Then add the frayed chicken and cook for a few more minutes while it takes on flavor (if required, add more broth, little by little, until it has the desired consistency, which should be creamy with body). At the end add the milk, the chopped walnuts and the Parmesan cheese. Remove from the heat, add the butter and stir until it dissolves. Taste the seasoning and adjust with salt and pepper if necessary.
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lots of love,