---
title: Aji de Gallina (Creamy Spiced Chicken Stew)
servings: 4
prep time: 20 minutes
cook time: 40 minutes
source: https://mycibora.com/recipes/aji-de-gallina
---

Gather @chicken breast{500%g}, @white bread{3%slice}, @walnut{50%g}, @parmesan cheese{40%g}, @vegetable oil{3%tbsp}, @potato{400%g}, @black olive{8} and @long-grain rice{300%g}.

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

Soak the bread in the @evaporated milk{200%ml}, then blend it with the walnuts until completely smooth.

Soften the @onion{1} and @garlic{3%clove} in the oil over medium heat for 5 minutes, then stir in the @aji amarillo paste{3%tbsp} and cook 3 more minutes until fragrant and deep gold. ~{8%minutes}

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

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

Serve over the sliced boiled potatoes with rice, topped with hard-boiled @egg{2} and black olives.