In a medium saucepan, simmer the chicken in the water until cooked, about 10 minutes. Remove the chicken and reserve the broth. Allow the chicken to cool. Shred and set aside. Meanwhile, in a blender, blend the soda crackers with the evaporated milk to form a smooth paste.

In the medium saucepan, heat the oil over medium heat. Sauté the onion and garlic until soft and translucent, about 5 minutes. Add the chicken, cracker mixture, chilli paste, and walnuts and cook for 10 minutes, stirring occasionally and adding the reserved broth as necessary if the mixture is too dry. Season with salt and pepper to taste.

In a medium bowl, mix the rice with the avocado and parsley, season with salt and pepper to taste, and serve with the chicken, garnishing with the hardboiled eggs, olives, and chives


  • 2 boneless, skinless chicken breasts,
  • about 180g each
  • 750ml water
  • 140g soda crackers
  • 1 can (about 410g/385ml) evaporated milk
  • 30ml olive oil
  • 1 medium onion, peeled and finely chopped
  • 1 clove garlic, finely chopped
  • 45g yellow chilli pepper paste
  • 20g walnuts, finely chopped
  • Salt and pepper
  • 500ml hot cooked rice
  • 2 avocados, pitted, peeled, and mashed
  • 3 tablespoons finely chopped parsley
  • 3 hard-boiled eggs, peeled and quartered, for garnish
  • 70g pitted black olives, for garnish
  • Chives, for garnish

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