Ají de Gallina

Step by stepInstructions

1. Place the chicken in a pot, cover with water, and simmer for 15 to 18 minutes until cooked through; reserve 1 cup of the broth and shred the chicken into bite-size pieces.
2. Soak the bread in the milk for 10 minutes, then mash it into a rough paste with a fork.
3. Heat the oil in a large skillet over medium heat and cook the onion for 5 minutes until translucent, then add the garlic and turmeric and cook 1 minute more.
4. Stir in the aji amarillo paste and cook for 2 minutes to mellow its raw heat.
5. Add the soaked bread-milk mixture and the reserved chicken broth, and simmer for 8 to 10 minutes, stirring often, until the sauce thickens and turns glossy.
6. Add the shredded chicken and Parmesan, and simmer for 5 more minutes until the chicken is coated and the sauce is creamy, thinning with a splash of milk if needed.
7. Season with salt and pepper and serve over white rice, garnished with potato slices and black olives.