Peruvian-style chicken fricassee

Ingredients for 4 servings:

• 2 thick carrots
• 6 cloves garlic
• 1 stalk(s) leek
• 4 stalk(s) celery
• n. B. water
• 2 large chicken breasts
• 6 thick bell peppers, yellow
• 2 slices of toast
• 10 walnuts
• 1 large onion(s)
• 2 tbsp oil
• 1 small slice(s) of pepper
• 300 ml milk
• 20 small black olives, pitted
• 1 tsp salt
• 1 tsp pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel the carrots and 4 garlic cloves, and trim the leeks and celery. Then bring a large pot of water to a boil. When the water boils, add the vegetables and chicken breasts. Everything should be covered by the water. Remove the meat after 10 minutes. Set aside. Continue cooking the stock; you’ll need it later. Bring another pot of water to a boil. Peel the remaining garlic cloves and add them. Cook the deseeded bell peppers in it for 5 minutes. Remove from the water and blend with a little stock from the other pot until smooth. Soak the toast in a little stock. Blend both with the nuts until smooth. This will be the sauce thickener. Peel and finely chop the onions and sauté in a pan with oil. Chop the bell peppers and add them with the paprika sauce. Simmer everything over medium heat for 15 minutes. Finally, stir in a little oil. Add the homemade sauce thickener. Let everything simmer again. Finely chop the olives. Finely dice the chicken breast and add it to the sauce along with the milk and olives. Season with salt and pepper.