Aji de Gallina (Peruvian Creamy Chicken)

• 1 1/2 lbchicken breast
• 3 slicessandwich bread, crusts removed
• 1 cupevaporated milk
• 3 tbspaji amarillo paste
• 2 tbspvegetable oil
• 1 yellow onion, finely chopped
• 3 clovesgarlic, minced
• 1/4 cupwalnuts
• 1/4 cupparmesan, grated
• 1 tspground turmeric
• 4 yukon gold potatoes, boiled and sliced
• 4 eggs, hard-boiled and halved
• 8 black olives
• 3 cupswhite rice, cooked

quantities scale with servings

Method

1. 1

   Simmer the chicken in salted water 18-20 min until cooked through. Shred and keep 1 cup of the broth.

2. 2

   Soak bread in the evaporated milk 5 min.

3. 3

   Cook onion in oil 6 min until soft. Add garlic, aji paste, and turmeric for 2 min.

4. 4

   Blend the bread and milk with walnuts, parmesan, and the onion mixture, adding broth until smooth.

5. 5

   Pour into the pot and simmer 8 min, then stir in the chicken. Cook 5 min.

6. 6

   Serve over rice with potatoes, eggs, and olives.