First, cook the chicken breasts in the chicken broth, without letting them tenderize, and allow to cool. Then, shred them.
Mix the slices of bread with milk and blend them.
Meanwhile, stir fry the onion until brown, add the grounded garlic and blended chili pepper.
Add the blended bread to the pan and season with salt and pepper.
Cook well and add tablespoons of broth little by little. Stir constantly, adding more broth as the bread thickens. Also add olive oil.
Then add the shredded chicken and dehydrated blueberries to this mixture, and keep stirring. If it becomes thick, do the same with the broth.
Finally allow to cook until the oil rises to the surface.
For the rice, pour a dash of olive oil, then the boiling water and salt. Cover and simmer for 20 minutes.
Serve the spicy chicken stew in a plate, with half an egg and white rice.
