Peruvian Aji de Gallina with Saffron Rice and Pickled Red Onions

Ingredients

• chicken thighs, bone-in skin-on800g
• water1 L
• yellow onion, chopped1 large
• garlic cloves, minced4
• aji amarillo paste3 tbsp
• walnuts, finely ground100g
• day-old white bread, crusts removed150g
• evaporated milk200 ml
• vegetable oil2 tbsp
• salt1 tsp
• black pepper0.5 tsp
• saffron threads0.5 g
• long-grain white rice300g
• chicken broth (from poaching)600 ml
• red onion, thinly sliced1 large
• white vinegar100 ml
• sugar1 tbsp
• fresh cilantro leaves30g

Directions

1. 1

   Place chicken thighs in a large pot with water and 1 tsp salt. Bring to a boil, then simmer for 25 minutes until cooked through. Remove chicken, reserve 600 ml broth. When cool enough to handle, shred the meat and discard skin and bones.

2. 2

   While chicken cooks, make the pickled onions: combine sliced red onion, white vinegar, sugar, and a pinch of salt in a bowl. Let sit for 20 minutes, then drain and set aside.

3. 3

   In a blender, soak the bread in evaporated milk for 10 minutes, then blend until smooth. Set aside.

4. 4

   Heat oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and aji amarillo paste, cook for 2 minutes until fragrant. Stir in ground walnuts and cook for 1 minute.

5. 5

   Lower heat to medium-low. Pour in the bread-milk mixture and 300 ml of reserved broth. Stir constantly until the sauce thickens, about 5 minutes. Season with salt and pepper. Fold in the shredded chicken and cook for 10 more minutes, stirring occasionally. If too thick, add more broth.

6. 6

   For the saffron rice: rinse rice under cold water. In a medium pot, bring the remaining 300 ml chicken broth to a boil with saffron threads and 0.5 tsp salt. Add rice, cover, and simmer on low for 18 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

7. 7

   Serve the Aji de Gallina over a bed of saffron rice, topped with pickled red onions and fresh cilantro leaves.