A classic dish of Peruvian cuisine with the version of chef Miguel Ángel Valdiviezo of the restaurant «Tampu».



1 hen or chicken breast

1 branch of celery

1 carrot

2 cloves of garlic

A piece of ginger

Salt and pepper



Put the breast in a pot with all its ingredients and boil for 30 minutes, remove the breast and reserve the broth.



1 onion, diced

3 tsp ají amarillo paste

1 pinch of turmeric powder

Salt, black pepper, oregano to taste


Sauté the onion in oil until it is transparent, then add the ají amarillo paste, turmeric, and other seasonings, sauté over medium heat, until getting a light golden color.



5 slices of bread

Half bottle of evaporated milk

Shred these two things until they are thin


Add the bread thickener with milk to the stir-fry and stir a little and add the hen or chicken broth gradually, wait for it to thicken, add some toasted and crushed nuts and pecans. And finally, a couple of tablespoons of Parmesan cheese and shredded chicken breast.


Serve over cooked potatoes, it can be accompanied with cooked egg, botija olives, garnish it with lettuce and accompany with white rice.


We hope you enjoy it!