4 Serves
44 Mins
Soak the bread slices in a bowl with a little milk or broth until soft, then blend with walnuts to create a thick paste.
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JapaneseVitamin E
3 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
167 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
327 mg / 1,250 mgPotassium
385 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
11 g / 20 gCholesterol
142 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat. Sauté the finely chopped onion and garlic until translucent and fragrant.
Stir in the Aji Amarillo paste and cook for a few minutes to release the flavors. Add the shredded chicken breast and the prepared bread-walnut mixture.
Pour in the evaporated milk gradually, stirring constantly to ensure a smooth, creamy consistency. Season with salt and pepper to taste and simmer gently until thickened.
Serve the stew hot over cooked rice, garnished with slices of hard-boiled eggs and olives.
11
g138
g1
g
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Yemeni