Aji de Gallina (Creamy Chicken Stew)

Ingredients

• 1.5 lbs Chicken breasts
• 1 medium Yellow onion
• 4 cloves Garlic
• 2 tbsp Aji Amarillo paste
• 2 tbsp Vegetable oil
• 2 cups Chicken broth
• 1 can (12oz) Evaporated milk
• 3 slices Crustless white bread
• 4 oz Queso Fresco
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 large Hard-boiled eggs
• 0.25 cup Black olives
• 4 cups Cooked white rice

Instructions

1. 1Place the 1.5 lbs chicken breasts in a medium saucepan and cover with water. Bring to a boil over high heat (212°F / 100°C), then reduce heat to medium-low (180°F / 82°C) and simmer for 20-25 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 3 slices of crustless white bread in a bowl and pour 1 cup of the 2 cups of chicken broth over them. Let the bread soak for at least 5 minutes until softened. In a blender, combine the soaked bread, the 1 can (12oz) evaporated milk, and the 4 oz Queso Fresco. Blend until the mixture is completely smooth and creamy.
3. 3In a large heavy-bottomed pot, heat the 2 tbsp vegetable oil over medium heat (350°F / 177°C). Add the 1 medium yellow onion, which has been finely chopped, and the 4 cloves of garlic, which have been minced. Sauté for 5-7 minutes, stirring frequently, until the onion is softened and translucent.
4. 4Add the 2 tbsp Aji Amarillo paste to the pot with the onion and garlic. Cook for 2 minutes, stirring constantly, until fragrant.
5. 5Pour the smooth blended mixture from the blender into the pot. Stir well to combine with the onion, garlic, and aji amarillo paste. Bring the sauce to a gentle simmer over medium-low heat (180°F / 82°C) and cook for 10 minutes, stirring occasionally, until it has thickened slightly.
6. 6Add the shredded chicken to the thickened sauce in the pot. Stir to coat the chicken evenly. Continue to simmer for another 5 minutes, allowing the chicken to heat through and absorb the flavors of the sauce.
7. 7Season the Aji de Gallina with 1 tsp salt and 0.5 tsp black pepper. Stir well. Serve the creamy chicken stew over the 4 cups of cooked white rice. Garnish each serving with slices from the 2 large hard-boiled eggs and a few of the 0.25 cup black olives.

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