Aji de Gallina with Spaghetti Squash

Instructions

1. 1Preheat your oven to about 205°C (200°C). Carefully cut the 1 medium spaghetti squash in half lengthwise and use a spoon to scoop out all the seeds from the center of each half. Place the spaghetti squash halves cut-side down on a baking sheet and drizzle the cut sides with 1 tablespoon of the 2 tablespoons olive oil.
2. 2Roast the spaghetti squash in the preheated oven for 40-50 minutes, or until the squash is tender when pierced with a fork. Remove the roasted spaghetti squash from the oven and let it cool on the baking sheet for at least 15 minutes, or until it is cool enough to handle safely; once cooled, use a fork to shred the flesh from each half into spaghetti-like strands and set aside.
3. 3Place the about 680 g chicken breast in a medium saucepan and add enough water to completely cover the chicken. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the chicken reaches an internal temperature of 74°C. Carefully remove the cooked chicken from the saucepan and let it cool on a cutting board for at least 10 minutes, then use two forks to shred it into bite-sized pieces.
4. 4Heat the remaining 1 tablespoon of the 2 tablespoons olive oil in a large saucepan over medium heat. Add the 1 medium yellow onion, chopped, and the 3 cloves garlic, minced, and cook, stirring occasionally, for 5 minutes, or until the onion is softened and translucent. Stir in the 2 tablespoons aji amarillo paste and cook, stirring constantly, for 1 minute until fragrant, then pour in the 1.5 cups chicken broth and bring the mixture to a gentle simmer.
5. 5While the sauce simmers, combine the 1/4 cup walnuts and the 1/2 cup coconut milk in a blender and blend until completely smooth. Pour this smooth walnut and coconut milk mixture into the simmering sauce in the large saucepan. Stir well to combine and continue to simmer gently over medium-low heat for 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. 6Add the shredded chicken to the thickened sauce in the saucepan and stir to coat the chicken evenly, cooking for 2-3 minutes until heated through. Stir in the 1/2 teaspoon salt and 1/4 teaspoon black pepper until fully combined. Serve the Aji de Gallina immediately over the prepared spaghetti squash strands, garnishing each serving with slices from the 2 large hard-boiled eggs and the 1/4 cup black olives, halved.

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