4 servings

480 gr chicken breast
7 sticks of celery cut small
1 onion cut in quarter
2 yellow bell pepper quartered
250 gr carrots peeled in 3 parts
1 tsp cumin
½ tsp spice mix
2 tsp sea salt
pepper to taste
1 tbsp yellow chili paste or to taste
1 tbsp olive oil
¼ onion finely diced
1 sliced boiled egg 
10 pitted olives
30 gr chopped unsalted peanuts

In a pot, cook the chicken with water, celery, onion, bell pepper, carrot and spices:  cumin, spice mix, salt and pepper to taste, for about 20 minutes or until cooked.

Remove broth and set aside. Remove chicken and shred it with the help of a fork or your hands. Set aside.

Grind the vegetables with an immersion mixer until puree or paste. Add the chili paste and mix. Set aside.

Add the olive oil to a large skillet and cook the onion until it starts to brown. Add the shredded chicken, the vegetable paste and mix well. If it is too dry add the necessary broth to reach the desired consistency. Serve with egg slices and olives. Garnish with peanuts.

Per portion: 200 gr app

Cal: 281.9 P: 42.7 F: 11.2 Cb: 15