Peruvian Aji de Gallina

Ingredients

• chicken breast500g
• aji amarillo paste3 tbsp
• evaporated milk1 cup (240ml)
• white bread2 slices, crusts removed
• walnuts50g
• parmesan cheese50g, grated
• onion1 large, finely chopped
• garlic2 cloves, minced
• vegetable oil2 tbsp
• chicken broth1 cup (240ml)
• salt1 tsp
• black pepper1/2 tsp
• white rice2 cups, cooked
• black olives10, for garnish

Directions

1. 1

   In a large pot, boil the chicken breast in salted water until cooked through, about 15-20 minutes. Remove, let cool, then shred. Reserve 1 cup of the cooking broth.

2. 2

   Soak the bread slices in 1/2 cup of evaporated milk until softened. In a blender, combine the soaked bread, walnuts, and Parmesan cheese. Blend until smooth, adding a little more milk if needed.

3. 3

   In a large skillet, heat the oil over medium heat. Sauté the onion and garlic until soft and translucent, about 5 minutes. Add the aji amarillo paste and cook for 2 minutes, stirring constantly.

4. 4

   Add the bread-walnut mixture to the skillet, along with the remaining evaporated milk and the reserved chicken broth. Stir well and simmer for 10 minutes, until the sauce thickens. Season with salt and pepper.

5. 5

   Add the shredded chicken to the sauce and simmer for another 5-10 minutes, allowing the flavors to meld. If the sauce is too thick, add a splash of broth or milk.

6. 6

   Serve the aji de gallina over cooked white rice, garnished with black olives. Enjoy!