Ingredients
- 1400 g British Fresh Chicken Skin on Thighs
- 600 g Basmati Rice
- 1200 g Potatoes King Edward
- 320 g Onions
- 600 ml Whole Milk
- 200 g White Bread
- 100 g Walnuts / Mixed Nuts
- 120 g Grated Mozzarella
- 120 g Aji Amarillo Paste
- 48 ml Olive Oil, Extra Virgin
- 8 g Sainsbury's Cooking Salt
- 2 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.