Peruvian Aji de Gallina with Saffron Rice and Pickled Red Onions

Ingredients

• boneless skinless chicken thighs800g
• yellow onion, finely diced1 large
• garlic cloves, minced4
• aji amarillo paste4 tbsp
• sliced white bread, crusts removed6 slices
• evaporated milk400 ml
• grated parmesan cheese100g
• walnuts, ground (optional)50g
• vegetable oil3 tbsp
• salt and black pepperto taste
• long-grain white rice400g
• saffron threads1/4 tsp
• chicken stock800 ml
• red onion, thinly sliced1 large
• white vinegar120 ml
• sugar2 tbsp
• black olives (kalamata or botija)100g
• hard-boiled eggs, sliced3

Directions

1. 1

   First, quick-pickle the red onions. In a bowl, toss the thinly sliced red onion with the white vinegar, sugar, and a pinch of salt. Let them sit for at least 30 minutes, turning occasionally. They'll turn a brilliant magenta and become delightfully tangy.

2. 2

   Cook the chicken: Place the thighs in a large pot, cover with water, add 1 tsp salt, and bring to a boil. Reduce heat and simmer for 20 minutes until cooked through. Remove chicken, let cool slightly, then shred into bite-sized pieces. Reserve 500 ml of the cooking broth.

3. 3

   While chicken cooks, soak the bread: Tear the bread slices into pieces and place in a bowl. Pour the evaporated milk over them and let soak for 10 minutes, then mash into a smooth paste with a fork or blender.

4. 4

   Make the sauce: Heat oil in a large skillet over medium heat. Sauté the diced onion until soft and translucent, about 5 minutes. Add the garlic and aji amarillo paste, stirring constantly for 1 minute until fragrant. Add the bread-milk paste, reserved chicken broth, parmesan, and ground walnuts (if using). Simmer gently, stirring often, for 10 minutes until the sauce thickens and turns a deep golden yellow. Season with salt and pepper.

5. 5

   Stir the shredded chicken into the sauce and let it warm through over low heat for 5 minutes. Taste and adjust seasoning.

6. 6

   Prepare the saffron rice: In a separate saucepan, combine rice, chicken stock, saffron threads, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

7. 7

   Serve each plate with a mound of saffron rice, a generous ladle of aji de gallina, and top with sliced black olives, hard-boiled egg slices, and a pile of the pickled red onions. Enjoy immediately, with a cold beer or a chilcano cocktail.