Serves 4
3½ cups chicken broth
2 large boneless, skinless chicken breasts
1 package Dona Isabel (Aji de Gallina) sauce
1 jar brined aji amarillo (yellow chili peppers)
2 tablespoons extra-virgin olive oil
2 Idaho potatoes baked, skin on
2 cups cooked jasmine rice
8 or more la fe aceitunas negras de botija (black olives)
2 red chili peppers, sliced into rings
2 large hard-boiled eggs
Kosher salt
Heat chicken broth to a simmer, add chicken breasts, and turn down heat, allowing chicken breasts to poach slowly until cooked, about 10 minutes. Remove breasts and shred into small pieces. Add 1 packet of Dona Isabel yellow pepper sauce to pot and simmer for 5 minutes. Add ½ tablespoon of salt and the shredded chicken and cook an additional 3 minutes. To increase the spiciness of the yellow pepper sauce, blend 2 brined yellow peppers until smooth, 2 tablespoons of extra-virgin olive oil, and ¼ cup of the yellow pepper brine juice. Add varying amounts of this puree to the pot to suit your spice requirements. To serve, slice the hot baked potato in half and set on a plate next to a ½ cup of hot cooked rice. Divide the chicken in yellow pepper sauce among the 4 plates by spooning it directly on top of the potato. Garnish the plates with black olives, slices of chilies, and halved boiled eggs.
