Aji de Gallina

Recipe View 30 mins Poach the Chicken: In a large pot, combine the chicken breasts, coarsely chopped onion, carrots, and smashed garlic. Add the chicken stock and bring to a gentle simmer over medium-high heat. Skim off any foam that rises to the surface. Reduce heat to medium-low, cover, and simmer until the chicken is cooked through and tender, about 30 minutes. (30 minutes)

Recipe View 15 mins Cool and Shred: Remove the chicken from the pot and set aside to cool slightly. Strain the chicken stock through a fine-mesh sieve, discarding the solids. Once cool enough to handle, shred the chicken, discarding the bones and skin. (15 minutes)

Recipe View 5 mins Blend the Sauce: In a blender, combine the evaporated milk and 0.5 cup of the reserved chicken stock. Add the cubed bread and puree until completely smooth. Add the Parmesan cheese and toasted walnuts; continue to puree until a velvety, smooth sauce forms. (5 minutes)

Recipe View 5 mins Sauté Aromatics: Heat the vegetable oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the minced garlic and finely chopped onion; cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. (5 minutes)

Recipe View 10 mins Combine and Simmer: Stir in the shredded chicken and aji amarillo paste into the saucepan. Cook for 2 minutes, allowing the flavors to meld. Pour in the bread puree and cook, stirring constantly to prevent sticking, until heated through. If the sauce becomes too thick, add more chicken stock to reach your desired consistency. Season with turmeric and simmer for 5 minutes more, stirring occasionally. (10 minutes)

Recipe View 5 mins Serve: Serve the Aji de Gallina hot over a bed of fluffy white rice and alongside boiled yellow potatoes, if desired. Garnish generously with sliced hard-cooked eggs and quartered Kalamata olives. (5 minutes)