Ingredients
- 1050 g British Fresh Chicken Skin on Thighs
- 450 g Basmati Rice
- 900 g Potatoes King Edward
- 240 g Onions
- 450 ml Whole Milk
- 150 g White Bread
- 75 g Walnuts / Mixed Nuts
- 90 g Grated Mozzarella
- 90 g Aji Amarillo Paste
- 36 ml Olive Oil, Extra Virgin
- 6 g Sainsbury's Cooking Salt
- 1.5 g Black Pepper
Instructions
- Cook the chicken until tender and shred.
- Soak the bread in milk.
- Cook onions slowly in olive oil until soft.
- Blend bread, milk, walnuts and aji amarillo into a smooth sauce.
- Add the sauce to the onions and simmer gently.
- Stir in the shredded chicken and cheese.
- Cook until creamy and well combined.
- Serve with boiled potatoes and steamed rice.