Peru Breathtaking Trips

aji de gallina - chicken in chili sauce

1 whole chicken or hen (about 4 lb or 2kg)
½ cup vegetable oil
¼ lb of chopped walnuts
1 cup ají amarillo paste
3 slices white bread 
1 can evaporated milk 
2 oz grated Parmesan cheese
1 large finely chopped onion 
1 chicken stock cube 
1 celery stalk 
1 onion cut in halves 
1 carrot coarsely chopped 
Salt and pepper to taste 
4 cloves garlic, finely chopped 
Pinch cumin

To serve :
6 Potatoes 
1/2 cup of black olives 
4 hard boiled eggs 
Boiled rice

Boil chicken in salted water together with the stock cube, celery, carrots, and onion halves, until the meat is tender (about 20 minutes after water starts to boil).
Remove chicken and, when cool, shred meat into bite size pieces. Keep the resulting chicken stock broth (but discard vegetables).
In a saucepan with oil, sauté the chopped onion and garlic until the onions are soft (a couple of minutes). Add the ají amarillo paste, salt, pepper, and cumin.
Soak the bread in 2 cups of the stock from the boiled chicken and blend for a couple of minutes. Add the resulting mixture to the saucepan. Cook slowly, stirring to thicken, for 10 minutes.
Add the chopped walnuts, grated cheese, and chicken pieces. Cook until it has a thick creamy texture (add broth if necessary). About 5 minutes before serving add the evaporated milk and continue cooking on low heat.
Serve with white rice and garnish with halved potatoes, hard boiled eggs, and olives.

Makes 8 servings.

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