Aji de gallina "thermomix"

Put in a bowl broth, 350 ml hot water, the bread without edges, turmeric and yellow pepper paste. Reserve.

Chop the cheese and nuts in glass clean and dry prior to the preparation of the recipe. Nuts crush 4 sec / speed 5, reserve bowl. Parmesan crush 10sec / progressive speed 5-8-10, reserve in a bowl.

Without washing the glass, add onion, pepper (if using integer), the oil and crush 5 sec / speed 5. spatula down the ingredients of the walls of the vessel and then saute 8 min / 120 ° C / speed 1.

Add the soaked bread and mix booked 20 sec / Speed ​​8.

Insert the butterfly in the blades, add chicken breast, salt, pepper and cook 15 min / 100 ° C / reverse rotation / speed 1. Starting from 3 minutes to complete, add evaporated milk through the opening top (inside) round.

Over time, check the seasoning and cooking. Otherwise schedule 1-2 min / 100 ° C / reverse rotation / speed 1.

Pour the sauce into a bowl and leave only the chicken in the glass, check that the butterfly is well placed and crumble 3 sec / reverse rotation / speed 4. Add the shredded chicken to the sauce, stir and sprinkle with nuts and cheese. Garnish with olives and hard boiled egg. Serve hot, accompanied by white rice or boiled potatoes.