This is an absolute Peruvian classic – slightly spicy and bright yellow from the famous aji amarillo peppers, and rich from the unusual cream sauce made with ground walnuts.
- 2 Chicken breasts
- 2 Bay leaves
- 2 cups Mirepoix, onion, carrot, leeks
- Loaf, French bread
- 2 cups Whole milk
- ¼ cup Canola oil
- 1 White onion, finely diced
- 4 Garlic cloves, minced
- 1 cup Ají Amarillo Paste (recipe p.12)
- ¼ tsp. Cumin
- ½ tsp. Turmeric powder
- ¼ cup Walnuts, lightly toasted
- ½ cup Parmesan cheese, finely grated
- 1 lb. Yellow Peruvian potatoes, cooked, cut into thick round slices
- Salt to taste
- White pepper to taste
- Botija olives, quartered
- Hard-boiled egg, quartered
- ¼ cup Walnuts, lightly toasted, thinly sliced
- Poach the chicken with the bay leaves and the mirepoix until tender. Strain and reserve the broth and shred the chicken.
- Soak the bread in the milk and reserve.
- In a saucepan, make an aderezo with the oil, onion, garlic, ají amarillo paste, cumin, and turmeric. Slowly add some of the reserved stock to the aderezo, stirring to maintain a thick consistency.
- Transfer the soaked bread and aderezo to a blender and process until smooth. Return the mixture to the saucepan and add a small amount of stock to ensure the sauce has a balanced texture, not too thin or thick.
- Keep stirring the sauce over medium-low heat and add the remaining milk, shredded chicken, walnuts, and Parmesan cheese. Season with salt and pepper to taste.
- Warm the potatoes and serve the Ají de Gallina over two slices of potatoes, garnished with Botija olives, hard-boiled eggs, and sliced walnuts.