Aji de gallina is a creamy Peruvian dish of shredded chicken in a rich sauce made with yellow chili paste, walnuts, and cheese. It is served garnished with boiled potatoes and olives.
Put the chicken in a pot with the water. Cover and simmer over medium heat for 30 minutes. Shred the meat and reserve the cooking liquid.
Cook the onion and garlic in oil over medium heat. Add the yellow chili paste and cook for 3 more minutes.
Blend the milk-soaked bread with the walnuts, then add it to the sautéed mixture. Thin with the reserved cooking liquid and simmer over low heat for 12 minutes.
Add the shredded chicken and grated cheese. Cook for 8 more minutes and season with salt.
Serve hot with boiled potato and egg slices.
Store covered in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat over low heat.
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