- Kitchen Knife (For efficiently dicing onions, garlic, and chili peppers)
- Cutting Board (Essential for safely cutting vegetables without damaging countertops)
- Measuring Cups & Spoons Set (To accurately measure dry ingredients like flour, cornstarch, and milk powder)
- Saucepan with Lid (A 2 to 3-quart saucepan ideal for simmering chicken and preparing the sauce)
- Wooden Spoon or Whisk (Useful for combining ingredients smoothly for creamy textures)
- Chef's Knife (Excellent for slicing and dicing various components of a recipe)
- Mixing Bowls (Various sizes, for preparing ingredients separately before combining)
- Food Processor (Optional, to finely chop garlic and onions quickly)
- Meat Tenderizer / Mallet (Helps to tenderize the chicken evenly for more uniform cooking)
- Stirring Spoon or Spatula (Useful for stirring ingredients without scratching non-stick pans)
- Oven Mitt / Pot Holders (For safely handling hot pots and pans during cooking
8 quail eggs (optional)
4 (1/2-inch-thick) slices firm white sandwich bread, crusts discarded
1 cup whole milk
1 medium onion, chopped
2 garlic cloves, chopped
3 1/2 tablespoons vegetable oil, divided
1/2 teaspoon turmeric
3 to 4 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
2 cups reduced-sodium chicken broth
1/2 cup grated Parmigiano-Reggiano
1/2 cup walnuts (1 1/2 ounces)
8 small chicken breast halves with skin and bone (5 1/2 pounds total)
Accompaniment: Peruvian rice and lentils
Garnish: pitted black Peruvian or Kalamata olives, halved; lime wedges (preferably Key limes)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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