Ingredients

• 2 units Chicken breasts
• 3 tablespoons Aji amarillo (paste or fresh blended)
• 1 small Red onion
• 3 cloves Garlic
• 4 slices Sandwich bread (crustless)
• 1 cup Evaporated milk
• 1/2 cup Walnuts (or pecans)
• 1/4 cup Grated Parmesan cheese
• 4 medium Yellow potatoes (or Yukon Gold)
• 4 cups Cooked white rice
• 2 units Hard-boiled eggs
• 8 units Botija black olives (or Kalamata)
• 2 tablespoons Vegetable oil
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Cook chicken breasts in salted water until tender. Shred the meat and reserve 1 cup of the cooking broth.

2. 2

   Soak the crustless sandwich bread in 1/2 cup of the warm reserved chicken broth.

3. 3

   In a large pot, sauté the chopped red onion and crushed garlic in vegetable oil until translucent.

4. 4

   Add the aji amarillo and cook for 2-3 minutes. Incorporate the softened bread and blended walnuts, then the cup of evaporated milk. Simmer, stirring constantly, until the sauce thickens and becomes creamy.

5. 5

   Stir the shredded chicken and grated Parmesan cheese into the sauce. Season with salt and pepper to taste. If the sauce is too thick, add a little more chicken broth.

6. 6

   Meanwhile, cook the potatoes, slice them into rounds, and lightly brown them in a pan with a little oil.

7. 7

   Serve the aji de gallina hot over a bed of white rice, garnished with quartered hard-boiled eggs, black olives, and the golden potatoes.