Aji de Gallina (Creamy Chicken Stew)

Ingredients

• 1.5 lb Chicken breasts
• 1 medium Yellow onion, chopped
• 4 medium Aji Amarillo peppers, seeded and deveined
• 3 cloves Garlic, minced
• 1/2 cup Walnuts, chopped
• 2 cups Vegetable broth
• 1 can Evaporated milk
• 4 slices Bread, crust removed
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 cups Cooked white rice or potatoes
• 2 tbsp Vegan Parmesan

Instructions

1. 1Place the 1.5 lb chicken breasts in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the water, let it cool slightly, then shred it into bite-sized pieces and set aside.
2. 2While the chicken is cooking, place the 4 slices of bread in a bowl and pour the 2 cups of vegetable broth over them. Let the bread soak until it is completely softened, about 5-10 minutes.
3. 3In a blender or food processor, combine the 4 aji amarillo peppers (seeded and deveined), the soaked bread and broth mixture, the 1/2 cup chopped walnuts, 3 cloves minced garlic, and 1 medium yellow onion (chopped). Blend until the mixture is very smooth, scraping down the sides as needed.
4. 4Heat a large, heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add the blended mixture to the pot and cook for 5 minutes, stirring constantly, until it is fragrant and slightly thickened.
5. 5Add the shredded chicken and 1 can of evaporated milk to the pot. Stir to combine, then reduce the heat to low (250°F/120°C). Simmer gently for 15 minutes, stirring occasionally, until the stew has thickened and the flavors have melded. The stew should be creamy and coat the back of a spoon.
6. 6Season the Aji de Gallina with 1 tsp salt and 1/2 tsp black pepper. Stir well to distribute the seasoning evenly.
7. 7Serve the Aji de Gallina hot over 2 cups of cooked white rice or potatoes. Sprinkle each serving with 2 tbsp vegan parmesan.

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