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Chicken with Peruvian Chile Sauce (Giada De Laurentiis) Recipe

Chicken with Peruvian Chile Sauce (Giada De Laurentiis) Recipe

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Chicken with Peruvian Chile Sauce (Giada De Laurentiis)

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Ingredients:

Serving

vegetable oil cooking spray
1 (4 to 5 lb) chicken, cut into 8 pieces
2 tbsp vegetable oil
kosher salt and freshly ground black pepper
1 slice whole wheat sandwich bread, crust removed, cut or torn into 1/2-inch pieces
3/4 cup half-and-half
2 tbsp vegetable oil
1 large or 2 small shallots, sliced
2 cloves garlic, crushed
1 cup low-sodium chicken broth
2 cups (6 oz) crumbled queso fresco or mild feta cheese
1/2 cup finely grated parmesan
1/2 cup chopped walnuts, plus 1/3 cup toasted ( see cook's note)
1 tbsp aji amarillo paste (found in latin markets or the hispanic section of grocery stores)
1/2 tsp turmeric
4 tsp kosher salt
1/2 tbsp chopped fresh cilantro or flat-leaf parsley leaves

Directions:

For the chicken: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
Rub the chicken on all sides with the oil and season with salt and pepper. Arrange the chicken pieces in a single layer on the prepared baking sheet. Bake until a meat thermometer inserted into the thickest part of each piece of chicken registers 160 degrees F, 35 to 45 minutes. Let the chicken rest for 15 minutes.
For the sauce: Place the bread and half-and-half in the bowl of a food processor. Allow the bread to soak up the liquid, about 10 minutes.
In a 10-inch nonstick skillet heat the oil over medium-low heat. Add the shallots and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Cool slightly and add to the food processor with the soaked bread. Add the broth, cheeses, 1/2 cup walnuts, Aji Amarillo paste, and turmeric. Blend until smooth. Pour the sauce back into the skillet and bring to a simmer over medium heat. Simmer until slightly thickened, about 5 minutes. Season with salt.
Spoon some of the sauce on a platter and arrange the chicken on top. Sprinkle with the remaining toasted walnuts and cilantro (or parsley, if using) and serve.
Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1616.3 Kcal (6767 kJ)
Calories from fat	1088.68 Kcal
		% Daily Value*
Total Fat	120.96g	186%
Cholesterol	547.76mg	183%
Sodium	2856.18mg	119%
Potassium	1435.98mg	31%
Total Carbs	11.95g	4%
Sugars	3.59g	14%
Dietary Fiber	2.31g	9%
Protein	116.89g	234%
Vitamin C	21.3mg	36%
Iron	6.8mg	38%
Calcium	357.9mg	36%

Amount Per 100 g
Calories	209.26 Kcal (876 kJ)
Calories from fat	140.95 Kcal
		% Daily Value*
Total Fat	15.66g	186%
Cholesterol	70.92mg	183%
Sodium	369.79mg	119%
Potassium	185.92mg	31%
Total Carbs	1.55g	4%
Sugars	0.46g	14%
Dietary Fiber	0.3g	9%
Protein	15.13g	234%
Vitamin C	2.8mg	36%
Iron	0.9mg	38%
Calcium	46.3mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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