Name: Ají de Gallina
Total time: 1 h
Cuisine: South American
Ingredients: 1 Bone-in chicken breast, with bone-in; 3 Carrots, peeled and roughly chopped; 2 Celery sticks, trimmed and chopped; 1 tbsp Avocado oil, or other neutral oil; 1/2 White onion, peeled and roughly chopped; 2 Aji amarillos, peeled and deveined; Kosher salt, to taste; 1/2 tsp Ground turmeric; 1/2 tsp Ground cumin; Black pepper, few rounds; 3 Garlic cloves, finely minced; 2 tsp Aji amarillo paste; 2 pieces Toast, cubed; 12 oz Evaporated milk, 1 can; 1/2 cup Chicken broth, homemade chicken stock or store-bought; White rice, cooked, for serving; 1 Boiled potato, sliced; 1 Boiled egg, quartered; 2-3 Peruvian black olives, or Kalamata olives in a pinch; Walnuts, for sprinkling; Parmesan-Reggiano, for sprinkling; Italian parsley, minced

Method

6 steps. Tap one to mark it done.

Put the bone-in chicken breast, carrots, and celery sticks into a saucepan over medium heat, then pour in enough water to cover them. Bring the liquid to a gentle boil and cook for roughly 15 minutes until the chicken is completely cooked through. Strain the contents and set the broth aside for later use.
Once the chicken is cool enough to handle, pull the meat apart into shreds.
Heat the avocado oil in a medium skillet over medium-low heat, then toss in the white onion and aji amarillos with a pinch of kosher salt. Sauté for about 5 minutes until they begin to soften. Stir in the ground turmeric, ground cumin, another few pinches of salt, and black pepper, then continue cooking for 2 to 3 minutes more until fully softened.
Stir in the garlic, aji amarillo paste, toast, evaporated milk, and chicken broth. Mix well, cover the pan, bring the mixture to a gentle simmer, and let it cook for roughly 5 minutes so the ingredients can soften.
Pour the pan contents into a blender and process until completely smooth. Adjust the seasoning with salt to taste. Pour the sauce back into the cooking pot to reheat, then mix in the shredded chicken.
Arrange cooked white rice and a sliced boiled potato on a plate, then ladle a few spoonfuls of the chicken mixture over them. Top the dish with walnuts, Parmesan-Reggiano, Peruvian black olives, the boiled egg, and a sprinkle of minced Italian parsley.