- 4 boneless chicken breasts
- 1 onion, finely chopped
- 2–3 cups water, as needed
- ½ cup lemon juice
- 1 cup fresh cilantro
- 1 cup fresh parsley, chopped
- salt and pepper to taste
- 1 lb. shelled walnuts, finely chopped
- 6 cups fresh bread crumbs
- 1 Tbsp. paprika
- small jar of pimentos
Wash the chicken thoroughly in cold water and place it in a large frying pan with the onion. Cover with water, lemon juice, cilantro, and parsley, and bring to a boil. Place a lid over the pan and simmer at low heat until the chicken is tender, about 30 minutes. Remove the chicken, cut into small pieces, and sprinkle with salt and pepper to taste. Keep the chicken stock with the herbs for use later.
Turn the oven dial to the broiler setting. Mix the walnuts, bread crumbs, and paprika in a blender. (To get a thorough mix, add the bread crumbs a little at a time so as not to choke the blender blades.) Place these dry ingredients in a large bowl and slowly add the reserved chicken stock (without the herbs this time—liquid only) to the mixture, stirring by hand until all has been used and the consistency is like that of a thick soup.
Put the chicken pieces in an oblong ovenproof dish that will fit in the broiler and cover with all of the stock sauce. Sprinkle with paprika so that the dish is completely covered. Broil for 5–10 minutes (do not let it burn). Just prior to serving, garnish with red pimentos.