Started off by boiling chicken breasts, pototoes, and eggs in separate pots. I soaked my bread cubes in some chicken broth and then mashed it up with a fork to get a creamy consistency. Sauteed a chopped red onion in aji amarillo paste and aji panca paste along with garlic, salt, and pepper. Next added the shredded chicken with a little extra broth to achieve a consistency of a stew. After simmering for a few minutes to blend the chicken with the aji amarillo and aji panca flavors, I added my bread/broth mixture along with the evaporated milk and Parmesan cheese. Added the chopped walnuts last, and reduced to a thick stew. I served the Aji de Gallina over boiled potatoes with a side of rice and garnished with boiled eggs, black olives, and orange pepper. And, was even blessed to have some Inca Kola to go along with this very delicious and easy meal to cook. Viva El Peru!
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Started off by boiling chicken breasts, pototoes, and eggs in separate pots. I soaked my...