Peruvian Aji de Gallina with Sweet Potato Mosaic

Ingredients

• chicken breast, skinless500g
• aji amarillo paste3 tbsp
• white bread slices, crusts removed3 slices
• evaporated milk1 cup (240ml)
• walnuts, toasted1/2 cup (60g)
• red onion, finely chopped1 medium
• garlic cloves, minced3
• ground turmeric1/2 tsp
• ground cumin1/2 tsp
• vegetable oil2 tbsp
• Parmesan cheese, grated1/2 cup (50g)
• sweet potato, peeled and thinly sliced2 medium
• hard-boiled eggs, halved2
• black olives, sliced1/4 cup
• salt and pepper to tasteto taste

Directions

1. 1

   Place chicken in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 15 minutes or until cooked through. Remove, let cool, and shred. Reserve 1/2 cup of the broth.

2. 2

   Meanwhile, soak the bread in evaporated milk for 5 minutes. In a blender, combine the soaked bread, remaining milk, walnuts, aji amarillo paste, turmeric, and cumin. Blend until smooth.

3. 3

   Heat oil in a large skillet over medium heat. Sauté the onion and garlic until translucent, about 5 minutes. Add the blended sauce and cook for 10 minutes, stirring often, until thickened and fragrant.

4. 4

   Stir in the shredded chicken, reserved broth, Parmesan, salt, and pepper. Simmer gently for 5 more minutes, allowing flavors to meld. Keep warm.

5. 5

   Preheat oven to 200°C (400°F). Toss sweet potato slices with a little oil and salt. Arrange them in a single layer on a baking sheet and roast for 20 minutes until tender and edges are caramelized.

6. 6

   Serve the aji de gallina over a bed of rice and the roasted sweet potato mosaic. Garnish with hard-boiled egg halves and black olives. Enjoy warm.