Ingredients

• 800 g chicken breast
• 300 g shelled walnuts
• 3 slice white bread
• 3 clove garlic
• 1 piece onion
• 2 piece bay leaves
• 2 tsp salt
• 5 piece black peppercorns
• 2 tsp paprika
• 4 tbsp olive oil

Instructions

1. Poach the chicken

   Place chicken breasts in a large pot with halved onion, bay leaves, 1 tsp salt, and peppercorns. Cover with cold water by 2 inches and bring to a boil over high heat for 3-4 minutes. Reduce to low heat and simmer gently for 20-25 minutes until chicken is fully cooked and tender when pierced. Do not let the water boil vigorously or the chicken will become tough.

2. Cool and shred

   Remove chicken from broth and let cool for 10-15 minutes until easy to handle. Reserve 1 cup of the cooking broth and strain it. Shred the cooled chicken into thin strips using your hands or two forks, removing any skin or fat. The meat should pull apart easily into fine shreds. Do not use a knife as it won't give the proper texture.

3. Prepare bread mixture

   Remove crusts from bread slices and tear into small pieces. Soak in the reserved warm chicken broth for 5-8 minutes until completely soft and saturated. The bread should easily mash when pressed. Do not use too much broth or the final sauce will be too thin.

4. Make walnut paste

   In a food processor, pulse walnuts with peeled garlic cloves for 30-45 seconds until finely ground but not completely smooth. Add the soaked bread mixture and remaining 1 tsp salt. Process on high speed for 60-90 seconds until you have a smooth, creamy paste. Do not over-process or the walnuts will release oil and become greasy.

5. Combine chicken and sauce

   Transfer the walnut mixture to a large bowl and gradually fold in the shredded chicken using a wooden spoon. Mix gently for 2-3 minutes until all chicken is evenly coated with the creamy walnut sauce. The mixture should hold together but not be dry. Do not overmix or the chicken will break down too much.

6. Make paprika oil

   Heat olive oil in a small pan over low heat for 1-2 minutes until warm but not hot. Remove from heat and stir in paprika, mixing for 30 seconds until the oil turns deep red. The oil should sizzle very gently when you add the paprika. Do not let the paprika burn or it will taste bitter.

7. Serve and garnish

   Mound the chicken mixture on a serving platter and smooth the surface with a spoon. Drizzle the paprika oil decoratively over the top and around the edges. Let stand at room temperature for 15-20 minutes before serving to allow flavors to meld. Do not refrigerate before serving as it tastes best at room temperature.

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