Main course

Ají de Gallina

A silky shredded-chicken stew thickened with bread and milk, seasoned with yellow chile, walnuts, and Parmesan.

What you’ll need

• chicken breast: 900 g
• chicken stock: 900 ml
• ají amarillo paste: 100 g
• white bread: 180 g
• evaporated milk: 350 ml
• walnuts: 80 g
• Parmesan: 70 g
• onion: 180 g
• garlic: 15 g
• vegetable oil: 45 ml
• fine salt: 10 g
• ground cumin: 3 g

How to make it

1. Place the chicken in a saucepan, cover with the stock, and bring just below a boil. Poach gently for 15-20 minutes until the centre reaches 74°C/165°F, then transfer to a plate and reserve the stock.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.