Peruvian Aji De Gallina

Ingredients

• 1.5 lb chicken breast
• 1 medium yellow onion
• 2 cloves garlic
• 3 tbsp aji amarillo paste
• 2 slices bread slices
• 1 cup evaporated milk
• ½ cup parmesan cheese
• 2 tbsp vegetable oil

Instructions

1. 1

   Place the 1.5 lb chicken breast in a pot, cover with water, and simmer until cooked through, about 15 minutes. Reserve 1 cup of the broth, then shred the chicken.

2. 2

   In a blender, combine the 2 bread slices (torn), 1 cup evaporated milk, and 1/2 cup parmesan cheese. Blend until smooth; set aside.

3. 3

   Heat the 2 tbsp vegetable oil in a large skillet over medium heat. Add the 1 sliced onion and 2 minced garlic cloves; cook until soft and golden, about 5 minutes.

4. 4

   Stir in the 3 tbsp aji amarillo paste and cook for 1 minute until fragrant.

5. 5

   Add the shredded chicken and the reserved 1 cup broth. Simmer for 5 minutes, stirring occasionally.

6. 6

   Pour in the blended bread-milk mixture and stir constantly until the sauce thickens and coats the chicken, about 3-4 minutes. Season with salt and pepper.

7. 7

   Serve hot, garnished with chopped parsley and extra parmesan if desired.

Tools you’ll need

• large pot
• blender
• large skillet
• wooden spoon

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