Aji De Gallina

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds skinless, bone-in chicken breast halves
• 1 onion, coarsely chopped
• 2 carrots, chopped
• 2 cloves garlic
• 2 quarts water
• 1 loaf white bread, crusts removed and cubed
• 1 (12 fluid ounce) can evaporated milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup walnut pieces
• 1 teaspoon vegetable oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 teaspoons aji amarillo chile paste
• 2 teaspoons ground turmeric
• 4 hard-cooked eggs, sliced
• 1/4 cup kalamata olives, pitted and quartered

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the chicken breast halves, coarsely chopped onion, chopped carrots, and the 2 whole garlic cloves in a large pot with the 2 quarts of water. Bring to a boil, then reduce to a simmer and cook covered for about 30 minutes, until the chicken reaches 165°F (74°C) in the thickest part.

2. Remove the chicken and set it aside to cool. Strain and reserve 2 cups of the broth, discarding the vegetables. Shred the chicken meat by hand, discarding the skin and bones.

3. Place the cubed bread in a bowl and cover it with some of the reserved broth. Let it soak for about 10 minutes, then squeeze out the excess liquid.

4. Heat the vegetable oil in a skillet over medium heat. Add the minced garlic and chopped onion and cook for about 5 minutes until soft. Stir in the aji amarillo paste and ground turmeric and cook 1 minute more.

5. Blend the soaked bread, walnut pieces, Parmesan, evaporated milk, and the onion mixture with a splash of broth until smooth, adding more broth as needed to make a thick, creamy sauce.

6. Stir the sauce and shredded chicken together in the pot over low heat and simmer for about 10 minutes until heated through. Serve topped with the sliced hard-cooked eggs and the olives.