Aji de Gallina

1. 1

   Place the chicken breasts, onion, carrot, and 2 cloves of garlic in a large saucepan, pour in 2 quarts of water, and slowly bring it to a simmer over medium-high heat. Skim off the foam from the surface, then cover, reduce the heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Transfer the chicken to a plate and let it cool. Strain the chicken stock and discard the vegetables.

2. 2

   Pour the evaporated milk and 1/2 cup chicken stock into a blender. Add the bread cubes and blend until smooth. Add the Parmesan cheese and walnuts; blend until smooth. Shred the cooled chicken and discard the bones.

3. 3

   Heat the vegetable oil in a large saucepan over medium heat. Stir in the minced garlic and minced onion; cook until the onion softens and turns translucent, about 5 minutes. Stir in the shredded chicken and aji amarillo until heated through. Pour in the bread puree and cook, stirring frequently, until hot. Add more chicken stock if needed to prevent it from getting too thick. Season with turmeric and simmer for 5 minutes more.

4. 4

   Serve topped with hard-cooked egg slices and sprinkled with kalamata olives.

• Calories 335.46 kcal Moderate
• Protein 26.61 g Good Source
• Carbs 37.8 g Moderate
• Total Fat 8.61 g Moderate
• Saturated Fat 2.13 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 113.61 mg High
• Sodium 422.94 mg Moderate
• Fiber 2.44 g Low Source
• Sugar 10.26 g High
• Added Sugar 6.61 g Moderate
• Calcium 238.58 mg Moderate
• Iron 2.82 mg Moderate
• Potassium 137.09 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 8.54 mg Low Source
• Vitamin D 0.21 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅