Aji de Gallina (Peruvian Creamy Chicken Stew)

🛒 Ingredients

• Chicken Breast, cooked and shredded 120 g · 200 kcal
• Aji Amarillo Paste 20 g · 20 kcal
• Yellow Onion, diced 50 g · 20 kcal
• Garlic, minced 5 g · 7 kcal
• White Bread, crusts removed 30 g · 80 kcal
• Evaporated Milk 50 g · 70 kcal
• Parmesan Cheese, grated 15 g · 60 kcal
• Walnuts, chopped 10 g · 65 kcal
• Chicken Broth 100 g · 10 kcal
• Vegetable Oil 10 g · 90 kcal
• White Rice, cooked 150 g · 195 kcal
• Yellow Potato, boiled and sliced 100 g · 80 kcal
• Hard-boiled Egg, halved 25 g · 35 kcal
• Black Olives, halved 5 g · 5 kcal

👨‍🍳 Instructions

1. First, boil the chicken breast in salted water until cooked; remove, let cool, then shred the meat and reserve some broth.
2. Soak the crustless white bread in evaporated milk until soft, then blend it with a small amount of chicken broth until smooth.
3. In a large pot, heat vegetable oil and sauté the diced yellow onion until translucent, then add minced garlic and cook for another minute.
4. Stir in the Aji Amarillo paste and cook for 5 minutes, allowing the flavors to develop.
5. Add the blended bread and milk mixture to the pot, stirring constantly to prevent lumps, and simmer gently.
6. Fold in the shredded chicken, grated Parmesan cheese, and chopped walnuts; adjust consistency with reserved chicken broth if needed.
7. Season with salt, pepper, and a pinch of cumin to taste, then cook for a few more minutes until heated through.
8. Serve the Aji de Gallina hot over white rice, accompanied by sliced boiled potatoes, halved hard-boiled eggs, and black olives.