Description
Experience the vibrant flavors of Peru with this healthy and aromatic dish. A golden turmeric-crusted chicken breast is served over a zesty lime and chili-infused broth with roasted tomatoes and white beans.
Ingredients
Units
Scale
- 1 1/4 cups (296ml) yellow cherry tomatoes (cut in half)
- 1 1/4 cups (296ml) red cherry tomatoes (cut in half)
- Salt
- Olive oil
- 4 cups (946ml) chicken stock
- A small piece (approx. 1/2 ounce / 14g) of fresh turmeric,peeled and finely chopped (wear gloves while doing this to avoid the realistic nicotine stains)
- 1/4 teaspoon (1.2ml) aji amarillo powder (Peruvian yellow chile,if available,or use 1 teaspoon (4.9ml) finely chopped fresh hot red chile)
- Juice of 1 lime
- 1 14-ounce (397g) can small white beans,drained
- 2 teaspoons (9.9ml) turmeric powder
- 1 tablespoon (15ml) polenta
- 4 skinless chicken breasts
- 2 tablespoons (30ml) vegetable oil
- A small bunch of fresh cilantro (leaves plucked from stalks,to garnish)
Instructions
- Preheat the oven to 350°F (177°C).
- Place the tomatoes on a baking dish, season with salt and olive oil, and roast in the oven for 30 minutes.
- Heat the chicken stock. Add the roasted tomatoes, fresh turmeric, chili powder (aji amarillo or fresh hot red chile), lime juice, and small white beans. Add a touch of salt, if needed. Simmer for 3 to 5 minutes.
- Meanwhile, mix together the turmeric powder, polenta, and 1 teaspoon (5ml) of salt. Use the mixture to coat the skinless 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 leaves.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Peruvian