Aji de Gallina (Peruvian Creamy Chicken Stew)

Ingredients

• about 680 g Chicken breasts
• 1 medium Yellow onion
• 4 cloves Garlic
• 4 fresh Aji Amarillo peppers
• 1/2 cup Walnuts
• 1 can Evaporated milk
• 1 cup Chicken broth
• 2 slices Gluten-free bread
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 medium Cooked potatoes

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 gluten-free bread in milk.
3. 3In a blender, combine Aji Amarillo peppers (remove seeds and veins for less spice), walnuts, soaked bread, garlic, and onion. Blend until smooth.
4. 4Heat olive oil in a pot over medium heat. Add the blended mixture and cook for 5 minutes.
5. 5Add shredded chicken and chicken broth. Simmer for 15-20 minutes, stirring occasionally.
6. 6Season with salt and pepper.
7. 7Serve hot over cooked potatoes.

Substitutions

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