Peruvian Aji De Gallina

Step 1

Place the 1.5 lb chicken breast in a pot, cover with water, and simmer until cooked through, about 15 minutes. Reserve 1 cup of the broth, then shred the chicken.

Step 2

In a blender, combine the 2 bread slices (torn), 1 cup evaporated milk, and 1/2 cup parmesan cheese. Blend until smooth; set aside.

Step 3

Heat the 2 tbsp vegetable oil in a large skillet over medium heat. Add the 1 sliced onion and 2 minced garlic cloves; cook until soft and golden, about 5 minutes.

Step 4

Stir in the 3 tbsp aji amarillo paste and cook for 1 minute until fragrant.

Step 5

Add the shredded chicken and the reserved 1 cup broth. Simmer for 5 minutes, stirring occasionally.

Step 6

Pour in the blended bread-milk mixture and stir constantly until the sauce thickens and coats the chicken, about 3-4 minutes. Season with salt and pepper.

Step 7

Serve hot, garnished with chopped parsley and extra parmesan if desired.