Aji de Gallina (Peruvian Creamy Chicken Stew)

Ingredients

• about 680 g Chicken breasts
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Aji amarillo paste
• 1/2 cup Sunflower seeds
• 1 cup Milk
• 2 slices Bread
• 1/4 cup Parmesan cheese
• 2 tablespoons Vegetable oil
• 1 cup Chicken broth
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4 medium Boiled potatoes
• 2 large Hard-boiled eggs

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Boil chicken breasts until cooked through. Shred the chicken and set aside.
2. 2Soak bread in milk until softened.
3. 3In a food processor or blender, combine soaked bread, sunflower seeds, parmesan cheese, and aji amarillo paste. Blend until smooth.
4. 4Heat vegetable oil in a large pot or skillet. Sauté onion and garlic until softened.
5. 5Add the blended mixture to the pot and cook for 5 minutes, stirring constantly.
6. 6Add shredded chicken and chicken broth to the pot. Simmer for 15 minutes, stirring occasionally.
7. 7Season with salt and pepper.
8. 8Serve over boiled potatoes. Garnish with hard-boiled eggs.

Substitutions

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