Name: Aji de Gallina
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 portions
Ingredients: 175 g chicken breast; 0.25 pcs onion; 0.75 clove garlic; 0.5 pcs bay leaves; 0.375 l water; 75 g long-grain rice; 150 g potatoes; 0.5 pcs egg; black olives; 1 slice toast bread; 62.5 ml milk; 0.75 tablespoon chilli paste; 20 g walnuts; 12.5 g parmesan; 0.5 tablespoon oil; salt; black pepper

Step by step process

Preparing the Chicken

1
Place the chicken breasts in a pot, add half of the peeled onion, two garlic cloves, the bay leaf, and pour in enough water to fully submerge the meat.
2
Bring to a gentle simmer and cook the chicken for about 18 to 20 minutes, until it is completely white inside and tender. Then remove the meat and let it cool briefly.
3
Do not discard the broth. strain it and set it aside, then shred the chicken with two forks into fine strands that will later coat easily in the sauce.
TIP:
Even briefly cooked meat can make a light broth. Simmer it very gently with onion, garlic, and spices, then strain and use it in soups, sauces, or for deglazing instead of water for a fuller flavor.

The Sauce

4
Pour the milk over the sandwich bread and let it soak for a few minutes so it breaks down into a smooth, lump-free base when blended.
5
Heat the oil in a pan, finely chop the remaining onion and the last garlic clove, and saute them over medium heat for about 5 minutes until softened, not browned.
6
Add the aji amarillo paste and cook briefly until fragrant. Then transfer the mixture to a blender along with the soaked bread, walnuts, Parmesan, and about 300 ml of hot broth.
7
Blend the sauce until smooth, return it to the pan, and simmer gently for 8 to 10 minutes. Add more broth as needed so it stays thick and creamy.
8
Stir the shredded chicken into the sauce, season with salt and pepper, and heat for another 3 to 4 minutes so the flavors come together well.

Serving

9
Meanwhile, cook the long-grain rice according to the package instructions until tender, and in a second pot boil the potatoes in their skins. Once cooled, peel them and cut them into thick slices.
10
Hard-boil the eggs for about 9 minutes, cool them in cold water, and peel them so they can be neatly cut into quarters.
TIP:
Place the eggs into boiling water, or start timing from when the water begins to boil. Once cooked, cool them immediately in cold water so they do not overcook, the yolk stays nicely yellow, and the shell is easier to peel.
11
Divide the rice among plates, place the potato slices beside it, and top with a generous layer of aji de gallina. Garnish with egg quarters and a black olive, and serve immediately.