Light ají de gallina with rice, egg and olives

Ingredients

For 1 serving

• Chicken breast130 g
• Bell peppers120 g
• Chili pepper0.5
• Onion50 g
• Garlic1 clove
• Turmeric1 pinch
• Bread20 g
• Reduced-fat milk100 ml
• Walnuts10 g
• Grana Padano8 g
• White rice45 g
• Eggs0.5
• Black olives3
• Extra virgin olive oil6 g
• Saltto taste

Contains: gluten, lactose, nuts, eggs,

In season: July – September

Method

1. Bring a small pan of salted water to the boil, add the chicken and poach over low heat for 15 minutes, until white right through; keep the broth and shred the chicken.
2. Meanwhile boil the rice in salted water for the time on the packet and drain. Hard-boil the egg in boiling water for 9 minutes, cool it and peel. Soak the bread in the milk.
3. Chop the onion and garlic, cut the peppers into pieces and slice the chilli. Heat the oil in a frying pan over medium heat and fry them for 8 minutes, until soft.
4. Blend the vegetables with the milk-soaked bread, the walnuts, grated Grana Padano and turmeric into a smooth yellow cream.
5. Pour the cream into the pan with the chicken and heat over low heat for 5 minutes, stirring and loosening with a few spoonfuls of the poaching broth, until velvety and coating the chicken; adjust the salt.
6. Serve with the rice, the egg in wedges and the black olives.