Peruvian Aji de Gallina with Saffron Rice

Ingredients

• chicken thighs, boneless skinless600g
• yellow onion, finely chopped1 large
• garlic cloves, minced4
• aji amarillo paste3 tbsp
• ground turmeric1 tsp
• ground cumin1/2 tsp
• white bread, crusts removed2 slices
• evaporated milk200ml
• vegetable oil2 tbsp
• saffron threadsa pinch
• long-grain white rice200g
• chicken broth500ml
• black olives, pitted and halved60g
• pecans, toasted and chopped40g
• hard-boiled eggs, quartered2
• salt and black pepperto taste

Directions

1. 1

   Place chicken thighs in a pot, cover with water, add a pinch of salt, and bring to a gentle boil. Reduce heat and simmer until cooked through, about 15 minutes. Remove chicken, let cool slightly, then shred into bite-sized pieces. Reserve 250ml of the cooking broth.

2. 2

   While chicken cooks, soak bread slices in evaporated milk until soft, about 5 minutes. Mash into a paste with a fork and set aside.

3. 3

   In a large skillet, heat vegetable oil over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic, aji amarillo paste, turmeric, and cumin. Cook for 2 minutes until fragrant.

4. 4

   Pour in the reserved chicken broth and bring to a simmer. Stir in the bread-milk paste, whisking until smooth. Cook gently for 5 minutes, then add the shredded chicken. Season with salt and pepper. Simmer for another 10 minutes, stirring occasionally, until the sauce thickens and coats the chicken.

5. 5

   Meanwhile, bring 400ml of water to a boil in a saucepan. Add saffron threads and rice, reduce heat to low, cover, and cook for 15 minutes until fluffy.

6. 6

   To serve, spoon saffron rice onto plates, top with the aji de gallina, and garnish with quartered hard-boiled eggs, black olives, and toasted pecans. Serve hot.