Latin American 40 min

Aji de Gallina

Name: Aji de Gallina
Total time: 40 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1½ lbs bone-in chicken breasts; 6 slices white sandwich bread, crusts removed; 1 cup evaporated milk; 4 tablespoons ají amarillo paste; 1 white onion, finely diced; 4 cloves garlic, minced; ½ cup walnuts, finely ground in a food processor; 1 cup Parmesano or Parmesan cheese, grated; 3 tablespoons vegetable oil; Hard-boiled eggs, black olives, and white rice for serving; Salt and black pepper to taste

comfort-food

Ingredientsfor 2

530

Cal

42g

Protein

36g

Carbs

24g

Fat

11½ lbs bone-in chicken breasts
26 slices white sandwich bread, crusts removed
31 cup evaporated milk
44 tablespoons ají amarillo paste
51 white onion, finely diced
64 cloves garlic, minced
7½ cup walnuts, finely ground in a food processor
81 cup Parmesano or Parmesan cheese, grated
93 tablespoons vegetable oil
10Hard-boiled eggs, black olives, and white rice for serving
11Salt and black pepper to taste

Order ingredients on Instacart

Instructions

1
Simmer chicken in salted water with aromatics for 20 minutes until cooked through. Remove, cool, and shred into bite-sized strips. Reserve 1 cup of the cooking broth.
2
Soak bread in evaporated milk for 5 minutes, then blend into a smooth paste.
3
Heat oil in a large pan over medium heat. Cook onion until softened and golden, 8 minutes. Add garlic and ají amarillo paste and cook 3 minutes until fragrant and the paste darkens slightly.
4
Add the bread-milk paste and ground walnuts. Stir and cook for 3 minutes until the sauce comes together and thickens. Add reserved broth gradually until a creamy, rich sauce forms. Stir in Parmesan.
5
Add the shredded chicken to the sauce and heat through, 3 minutes. Season with salt. Serve over white rice, garnished with halved hard-boiled eggs and black olives. The sauce should be vivid yellow-orange and generously coating the chicken.