Ají de Gallina

Ingredients14

• cooked chicken breast500 g
• yellow onion1
• garlic3 cloves
• ají amarillo paste80 g
• white bread4 slices
• evaporated milk200 ml
• chicken stock250 ml
• walnuts40 g
• Parmesan cheese40 g
• vegetable oil3 tbsp
• yellow potatoes600 g
• eggs4
• black olives12
• salt1 tsp

Method

1. Boil the potatoes until tender, peel them, and keep them warm. Hard-boil the eggs, peel them, and set aside.
2. Shred the cooked chicken. Soak the bread in the evaporated milk until soft.
3. Finely chop the onion and garlic. Warm the oil in a pan and cook the onion until soft, then add the garlic.
4. Stir in the ají amarillo paste and cook for a few minutes until fragrant.
5. Blend the soaked bread with the walnuts, Parmesan, and a little stock until smooth, then stir it into the pan.
6. Add the remaining stock and shredded chicken. Simmer, stirring, until the sauce is thick and creamy, and season with salt.
7. Serve the chicken over the potatoes, topped with halved eggs and black olives.