Aji de Gallina

Ingredients

• •Shredded chicken
• •Aji amarillo paste
• •White bread
• •Evaporated milk
• •Parmesan cheese
• •Walnuts
• •Onion
• •Garlic
• •Potatoes

Steps

1. 1Poach a whole chicken or chicken breasts in water with onion, garlic, and celery until cooked through, then remove the chicken and shred it finely by hand, reserving the poaching broth.
2. 2Soak slices of crustless white bread in some of the warm broth or evaporated milk until soft, then blend it into a smooth paste that will thicken the sauce.
3. 3Sauté finely chopped onion and garlic in oil until soft, then stir in aji amarillo (Peruvian yellow chili) paste and cook for several minutes until the raw chili flavor mellows and the oil turns golden.
4. 4Add the bread paste to the pan along with more broth, stirring constantly to prevent lumps, until the mixture becomes a smooth, creamy sauce.
5. 5Stir in ground walnuts or pecans and grated parmesan cheese, which add nuttiness and body to the sauce.
6. 6Fold the shredded chicken into the creamy aji sauce and simmer gently, thinning with more broth if needed, until the mixture reaches a thick, stew-like consistency.
7. 7Season with salt and a little sugar to balance the chili's heat.
8. 8Serve the aji de gallina over boiled potato slices and white rice, garnished with black olives and slices of hard-boiled egg.