Aji de Gallina

Step 1

Peel the potatoes by holding each one over a cutting board and using a vegetable peeler to remove the thin brown skin in downward strips until the entire surface is pale yellow, rotating as you go.

Step 2

Cut each peeled potato lengthwise into halves, then cut each half crosswise into 1/2-inch-thick half-moons so each piece is roughly the size of a thick coin.

Step 3

Slice the onion lengthwise from root tip to root base into halves, then place each half flat-side down and slice crosswise into 1/4-inch-thick half-rings.

Step 4

Pour 1 tablespoon of olive oil into a large pot and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 5

Add the sliced onion to the hot oil and stir constantly for 2 to 3 minutes until the pieces become soft, translucent, and lightly golden at the edges—watch for the color to deepen.

Step 6

Add the aji amarillo paste and stir into the onion for 30 seconds until the mixture becomes fragrant and the color darkens slightly, coating the onions evenly.

Step 7

Place the walnuts in a small food processor or blender, add 1/4 cup of the chicken broth, and pulse until you have a thick, slightly chunky paste about the consistency of peanut butter.

Step 8

Pour the walnut paste into the pot with the onions and aji, then stir for 1 minute until the mixture is evenly combined and no streaks of paste remain.

Step 9

Pour in the remaining 3/4 cup chicken broth and the heavy cream, then stir until the sauce is smooth and uniform with no lumps, about 30 seconds.

Step 10

Add the potato half-moons to the pot and stir gently to coat them in the sauce, then bring the mixture to a gentle simmer—small bubbles should slowly break the surface.

Step 11

Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally every 2 to 3 minutes, until the potatoes are tender when pierced with a fork.

Step 12

Stir in the shredded chicken and cook for 2 more minutes, stirring gently, until the chicken is heated through and blended with the sauce.

Step 13

Taste the stew and add salt and pepper to your liking, starting with 1/4 teaspoon of each and adjusting from there.

Step 14

Ladle the stew into bowls, ensuring each bowl has equal amounts of sauce, potatoes, and chicken, then serve while hot.