Ingredients
Chicken breast, skinless, boneless – 3 pounds
Water – 4 cups
Salt – 2 teaspoons
Olive oil – 3 tablespoons
Onion, chopped – 1
Garlic, minced – 2 cloves
Paprika – 3 tablespoons
Cayenne pepper – 1/2 teaspoon
Walnuts – 3 cups
White bread, crust removed, soaked in water and squeezed dry – 2-3 slices
Lemon juice – 1 tablespoon
Salt and pepper – to taste
Olive oil – 3 tablespoons
Paprika – 2 tablespoons
Parsley, chopped – 2 tablespoons
Preparation
1.Add the chicken, water and salt to a saucepan and bring to a boil over medium-high flame. Reduce heat to low and simmer 25-30 minutes, or until the chicken is cooked through and tender. Remove chicken, reserving the broth, and set aside to cool. When the chicken is cool, shred it finely with your fingers. 2.Heat the 3 tablespoons of olive oil in a sauté pan over medium flame. Add the onion and sauté until translucent, 3-4 minutes. Add the garlic, paprika and cayenne and sauté for another 2 minutes. Set aside to cool. 3.Place the onion mixture, walnuts, bread, lemon juice, 2 cups of the poaching liquid, salt and pepper into a blender or food processor. Process until fairly smooth but with a little texture remaining. Remove to a large bowl. 4.Add the shredded chicken to the walnut sauce. Adjust seasoning and add more poaching liquid if the sauce is too dry. Place in a serving dish and shape decoratively with the tines of a fork. 5.Heat the remaining 3 tablespoons of olive oil and the paprika over medium flame until the oil colors a deep red, 1-2 minutes. Drizzle the oil over the chicken, sprinkle with the chopped parsley and serve warm or at room temperature.
