Spicy Creamy Chicken

Spicy Creamy Chicken

  • 4 yellow potatoes, peeled and cut into 1 inch cubes
  • 4 slices of white bread
  • ¾ cup evaporated milk
  • 4 tbsp Lima blend
  • 1 1/2 lb. chicken breast
  • 4 cups chicken stock
  • 1/2 cup vegetable oil
  • 1 large onion, finely chopped
  • 3 tbsp walnuts, chopped
  • 3 tbsp Parmesan cheese, grated
  • 3 cups white rice, cooked
  • 2 large hard-boiled eggs, quartered
  • 10 black olives, pitted and halved

Instructions

  1. First, boil potatoes in salted boiling water. Set aside once finished
  2. Place the bread in a small bowl and soak with ¾ cup milk. Set aside.
  3. Now, place the chicken into a large pot, pour in the stock and bring to a boil. Cook chicken breasts for 14 minutes until just barely cooked. Transfer chicken to a separate plate and reserve the stock.
  4. Shred the chicken into small bite-sized pieces.
  5. Take a large pan, heat oil, and cook onions for 3 minutes. Using a food processor, add soaked bread, parmesan cheese and walnuts and process until smooth. Now, add cooked onion into food processor and process until smooth.
  6. Add reserved chicken stock and Lima into a pan. Stir and bring the mixture to a boil.
  7. Add in chicken pieces and blended onion mixture and simmer for a few minutes.
  8. Now, place cooked rice into a serving plate, top with onion and chicken mixture. Garnish with a few hard-boiled eggs, olives and sliced potatoes. Enjoy!