Aji de Gallina

• 453.6 g chicken breast
• 2 cups chicken broth
• 1 cup yellow chili peppers
• 1 medium onion
• 2 cloves garlic
• 1 cup walnuts
• 1 cup evaporated milk
• 4 servings boiled potatoes

Method

1. 1

   In a large pot, boil the chicken breast in water until fully cooked, about 20 minutes. Remove the chicken and keep the broth.

2. 2

   Once the chicken is cool, shred it into bite-sized pieces and set aside.

3. 3

   In a blender, combine the yellow chili peppers, onion, garlic, and a cup of the chicken broth. Blend until smooth.

4. 4

   In a large skillet, heat a bit of oil over medium heat. Pour in the blended mixture and cook for about 5 minutes, stirring frequently.

5. 5

   Add the shredded chicken, walnuts, and evaporated milk to the skillet. Stir well to combine and let it simmer for another 10-15 minutes until thickened.

6. 6

   Season with salt to taste and remove from heat.

7. 7

   Serve the Aji de Gallina over boiled potatoes and garnish with additional walnuts if desired.