Ají de Gallina

Ingredients

• 1 whole chicken breast, poached and shredded (broth reserved)
• 4 slices white bread, crusts removed
• 1 cup evaporated milk
• 1/2 cup ground walnuts or pecans
• 1/2 cup grated Parmesan cheese
• 3 tablespoons aji amarillo paste
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons vegetable oil
• Boiled potatoes, black olives, and hard-boiled eggs, for serving
• Cooked white rice, for serving

Instructions

1. 1Soak the bread in evaporated milk until softened, then blend until smooth.
2. 2Sauté the onion and garlic in oil until translucent, then stir in the aji amarillo paste and cook 3-4 minutes.
3. 3Add the blended bread mixture, ground nuts, and Parmesan, stirring to combine.
4. 4Thin the sauce with reserved chicken broth to a thick, creamy consistency.
5. 5Fold in the shredded chicken and simmer over low heat for 15-20 minutes, stirring often.
6. 6Season with salt and pepper to taste.
7. 7Serve over rice, garnished with boiled potato slices, olives, and hard-boiled egg.

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