Aji de Gallina

Method

1. 1

   Poach the chicken in lightly salted water until just cooked through, about 15 minutes. Reserve the broth and shred the meat into ribbons.

2. 2

   Soak the bread in the evaporated milk, then blend it with the walnuts until completely smooth.

   💡 This bread-and-nut cream is the thickener — blend it longer than feels necessary.

3. 3

   Soften the onion and garlic in the oil over medium heat for 5 minutes, then stir in the aji amarillo paste and cook 3 more minutes until fragrant and deep gold.

4. 4

   Pour in the bread cream and a ladle of chicken broth, and simmer gently for 5 minutes, stirring so it doesn't catch.

5. 5

   Fold in the shredded chicken and parmesan, loosen with broth to a spoonable consistency, and season with salt.

   💡 The sauce should coat a spoon like custard — add broth a splash at a time.

6. 6

   Serve over the sliced boiled potatoes with rice, topped with hard-boiled egg and black olives.