Peruvian Ají de Gallina Creamy Chicken with Walnuts

Ingredients

• 1 1/2 lb boneless chicken breasts
• 4 cups water
• 2 slices white sandwich bread, crusts removed
• 1 cup evaporated milk
• 3 tbsp ají amarillo paste
• 1/3 cup walnuts
• 1/4 cup grated Parmesan cheese
• 2 tbsp neutral oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground turmeric
• 1 1/2 tsp kosher salt
• 1 cup long-grain rice
• 4 small yellow potatoes
• 2 hard-boiled eggs, quartered
• 8 black olives

Steps

1. Simmer the chicken in the water with 1/2 teaspoon of the salt over low heat for 18 minutes, until it reaches 165°F (74°C) inside; lift it out and keep the broth.
2. Shred the chicken into thin strands, and cook the rice in 2 cups of the broth, covered, for 15 minutes.
3. Boil the potatoes in salted water for 15 minutes, until tender, then halve them.
4. Soak the bread in the evaporated milk, then blend it with the ají amarillo paste and walnuts until smooth.
5. Heat the oil in a wide pan and cook the onion for 8 minutes, until soft, then add the garlic and turmeric for 1 minute.
6. Pour in the bread mixture and 1/2 cup of the broth and simmer, stirring, for 5 minutes, until it thickens into a creamy sauce.
7. Fold in the chicken, Parmesan, and remaining salt and warm through for 3 minutes, adding a splash more broth if it gets too thick.
8. Serve over the rice with the potatoes, eggs, and olives on the side.

Allergen note: Contains milk, wheat, egg, and tree nuts (walnuts).

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.