Aji de Gallina (Peruvian Creamy Shredded Chicken)

Step 1

Place the chicken breast in a pot, cover with water, and bring to a boil; simmer for 20 minutes until the chicken reaches 165°F and is cooked through.

Step 2

Remove the chicken, reserving 1 cup of the cooking liquid, and let cool slightly before shredding into thin strips.

Step 3

Meanwhile, soak the bread slices in the evaporated milk until softened.

Step 4

In a blender, combine the soaked bread and milk, the walnuts, and 1/4 cup of the reserved cooking liquid; blend until smooth.

Step 5

Heat the olive oil in a large pot over medium heat and cook the onion for 5 minutes until softened.

Step 6

Stir in the aji amarillo paste and cook for 2 minutes until fragrant.

Step 7

Pour in the blended bread mixture and the remaining reserved cooking liquid, and season with the salt.

Step 8

Simmer for 8 to 10 minutes, stirring frequently, until the sauce thickens.

Step 9

Add the shredded chicken and parmesan, stirring until the chicken is coated and heated through.

Step 10

Serve over white rice or boiled potatoes.