For the sauce
4 large carrots (800 g)
2 large onions (300 g), cut into pieces
4 medium-sized salt sticks (320 g), cut into pieces
5 garlic cloves
1 cup of dry white wine (240 ml)
1 1/2 tablespoons of salt
1 tablespoon of black pepper
2 peruvian chicken breasts (2.5 kg), skin removed
1 cup of melted butter (200 g)
Green onion for garnish
For the sauce
4 large carrots (800 g)
2 large onions (300 g), cut into pieces
4 medium-sized salt sticks (320 g), cut into pieces
5 garlic cloves
1 cup of dry white wine (240 ml)
1 1/2 tablespoons of salt
1 tablespoon of black pepper
2 peruvian chicken breasts (2.5 kg), skin removed
1 cup of melted butter (200 g)
Green onion for garnish
Prepare the sauce: using a vegetable chopper, cut four thin strips from one of the carrots and reserve
In a blender, blend the remaining carrots to obtain 2 cups of juice (480 ml)
In a food processor, blend the onion, salt, garlic, and wine until smooth (approximately 1 minute)
Transfer the mixture to a large bowl
Add the reserved carrot juice, salt, pepper, and mix well
Place the chicken breasts in the bowl and coat with the sauce
Pierce the meat with a fork in several places to allow the sauce to penetrate better
Cover with plastic wrap and refrigerate overnight, occasionally basting with the sauce to flavor the meat evenly
Preheat the oven to 200°C (hot)
Remove the chicken breasts from the sauce and tie them with kitchen twine to maintain their shape
Place them in a medium-sized baking dish and coat with the remaining sauce
Inject melted butter into the meat using a flavor injector
Cover with aluminum foil
Bake in the preheated oven, occasionally basting with the sauce, for approximately 1 hour
Remove the aluminum foil and continue baking until the meat is tender (approximately 1 hour)
Remove the kitchen twine from the chicken breasts and cut them into slices
Arrange the sliced chicken on a platter, top with carrot sauce, and garnish with green onion
Serve immediately
260 calories per serving
