Peruvian-Style Aji de Gallina (Creamy Spiced Chicken)
A single portion of Peruvian cooking, ready in 39 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Poach the chicken breast in gently simmering water for 12–15 minutes until cooked through, then shred with two forks.
- 2
Meanwhile, cook the rice according to packet instructions, and boil the egg for 8 minutes, then cool and peel.
- 3
Soak the torn bread in the milk for a few minutes to soften.
- 4
Heat a little oil in a pan and fry the onion and garlic for 4–5 minutes until soft, then stir in the aji amarillo paste and cook for 1 minute.
- 5
Add the soaked bread and milk, the stock, crushed walnuts and cheese, and simmer for 5 minutes, stirring, until thickened into a smooth sauce.
- 6
Stir in the shredded chicken and warm through for 3–4 minutes.
- 7
Taste and adjust the seasoning.
- 8
Serve over the rice, topped with the olives and boiled egg.
