Aji de Gallina with Rice

Ingredients

Quantities are for one portion.

• 10 gparmesan cheese, grated
• 5 gblack olives
• 150 gchicken breast
• 70 gdry white rice
• salt to taste
• 1egg
• 2 tbspaji amarillo paste
• 50 mlevaporated milk
• 10 gwalnuts
• 2slices white bread, crusts removed

Method

1. Boil the egg in a small pot of water until hard-boiled. Cool, peel, and halve it.
2. Poach the chicken breast in salted water until cooked through. Retain a cup of the hot chicken broth. Shred the chicken meat finely using forks.
3. Tear the white bread into pieces and soak them in the evaporated milk until soft.
4. In a blender, combine the milk-soaked bread, aji amarillo paste, walnuts, parmesan cheese, and a splash of the chicken broth. Blend into a smooth cream.
5. Pour the creamy yellow sauce into a pan and warm it over low heat. Add the shredded chicken to the sauce and simmer until heated through.
6. Rinse and steam the white rice until fluffy.
7. Serve the thick, creamy aji de gallina over the steamed rice, garnished with the hard-boiled egg halves and the black olive.