Ingredients
Scale
- 1 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)
- 1 lime (juiced)
- 14 ounces can small white beans (such as cannellini, drained)
- 4 cups chicken stock
- 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)
Instructions
- 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, aji` 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.
- Category: Soup
- Cuisine: Peruvian