Aji de Gallina

Method

Poach the whole chicken in stock with half an onion, garlic and salt for 45 minutes until tender, then shred the meat and reserve 500ml of cooking liquid. Meanwhile, soak the aji amarillo peppers in hot water for 15 minutes, then blend with 200ml of the soaking liquid, the remaining garlic and half the onion. Heat oil in a large pan and fry the remaining finely sliced onion until soft, then add the aji paste and cook for 3 minutes. Soak the bread in milk, then blend with walnuts and add to the pan with the reserved chicken stock, stirring well to create a creamy sauce. Season with salt, white pepper and cumin, then fold in the shredded chicken and simmer for 10 minutes. Boil the potatoes separately and serve them on a bed of the aji de gallina, garnished with halved hard-boiled eggs and black olives.