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by Nick Sandler
Course Soup
Cuisine Peruvian
Servings 4 servings


  • 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


  • 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.