We are headed to Peru in May on a Trip of a Lifetime and from what we hear, this recipe stands tall to the ones made by natives. We’ll let our taste buds be the judges of that.
- 11/4 cups yellow cherry tomatoes, cut in half
- 11/4 cups red cherry tomatoes, cut in half
- Olive oil
- 4 cups chicken stock (use this recipe)
- A small piece (approx. 1/2 ounce) of fresh turmeric, peeled and finely chopped (wear gloves while doing this to avoid the realistic nicotine stains)
- 1/4 teaspoon aji amarillo powder (Peruvian yellow chile), if available, or use 1 teaspoon finely chopped fresh hot red chile
- Juice of 1 lime
- 1 (14-ounce) can small white beans, drained (cannellini are perfect)
- 2 teaspoons turmeric powder
- 1 tablespoon polenta
- 4 skinless chicken breasts
- 2 tablespoons vegetable oil
- A small bunch of fresh cilantro, leaves plucked from stalks, to garnish
Preheat the oven to 350°F.
Place the tomatoes on a baking dish, season with salt and olive oil, and roast in the oven for 30 minutes.
Heat the stock. Add the tomatoes, turmeric, ají amarillo, lime juice, beans, and a touch of salt, if needed.
Simmer for 3 to 5 minutes.
Meanwhile, mix together the turmeric powder, polenta, and 1 teaspoon of salt. Use the mixture to coat the chicken breasts. Heat a nonstick frying pan and add the vegetable oil. Cook the chicken breasts over medium heat for 8 minutes on each side until golden brown and cooked through.
Pour the broth into a serving dish and slice the chicken breasts on top.
Garnish with the cilantro.
For more check out The Magic of Broths: 60 Great Recipes for Healing Broths and Stock and How to Make Them by Nick Sandler, published by Kyle Books.