Ají De Gallina

Ingredients

• 2 pcs Chicken Breast
• 520 ml Chicken Stock
• 3 pcs White Bread
• 260 ml Evaporated Milk
• 2 tbsp Aji Amarillo Paste
• 1 pcs Red Onion
• 3 pcs Garlic
• 25 g Walnuts
• 30 g Parmesan Cheese
• 2 tbsp Olive Oil
• 0.5 tsp Ground Cumin
• 0.25 tsp Black Pepper
• 1.75 tsp Kosher Salt
• 1 pcs Lime
• 4 pcs Cilantro

Method

1. Place {chicken_breast} in a saucepan with part of the {chicken_stock} and a pinch of {kosher_salt}. Bring to a gentle simmer over medium heat, then cook until the chicken is just firm and an instant-read thermometer reads 165°F. Rest briefly in the liquid so it stays juicy, then shred.
2. Tear {white_bread} into a bowl and cover with part of the {evaporated_milk}. Let it stand until fully softened, then mash to a smooth paste so the sauce turns velvety without lumps.
3. Toast {walnuts} in a dry skillet over medium heat, shaking often, until fragrant and lightly colored. This deepens their flavor and keeps the finished sauce from tasting flat.
4. Thinly slice {red_onion} and finely mince {garlic} so they melt evenly into the sauce.
5. Heat {olive_oil} in a wide skillet over medium heat. Add the prepared {red_onion} with a pinch of {kosher_salt} and sweat until soft and translucent. Stir in the prepared {garlic} and {ground_cumin}, cook until fragrant, then add {aji_amarillo_paste} and cook until the oil turns golden and the paste smells sweet and fruity.
6. Blend the soaked {white_bread}, remaining {evaporated_milk}, toasted {walnuts}, {parmesan_cheese}, and a splash of remaining {chicken_stock} until very smooth. A fine puree gives {aji_de_gallina} its signature silky body.
7. Add the blended sauce to the skillet with the ají base over medium-low heat and stir constantly until thickened and glossy. Fold in the shredded {chicken_breast}, loosen with a little poaching liquid if needed, and season with {black_pepper} and more {kosher_salt} until the flavor is savory, creamy, and bright.
8. Spoon the hot ají de gallina into warm bowls, finish with a squeeze of {lime}, and scatter {cilantro} over the top for freshness.