Ají de Gallina

Method

Poach the whole chicken with half the onion, garlic, salt and pepper until tender, then shred the meat and reserve the stock. Toast the dried ají amarillo peppers briefly, deseed them, then soak in warm stock before blending into a paste with soaked bread, remaining garlic, and milk. Heat oil in a large pan, sauté remaining sliced onion until soft, then add the ají paste and cumin, cooking for 5 minutes whilst stirring constantly. Stir in the shredded chicken, reserved stock, and Parmesan cheese, simmering gently for 10 minutes until the sauce thickens and coats the back of a spoon. Serve over boiled yellow potatoes, garnished with hard-boiled egg quarters and black olives.