Aji de gallina (Peruvian chicken)

This Peruvian chicken stew is comforting and delicious (plus it's great for leftovers too!)

📝 Ingredients

• 3 3/4 cups cooked chicken (approx (see note 1 to cook from scratch))
• 2 slices bread (or 3, if small, crusts removed)
• 1/3 cup milk
• 1 onion
• 2 cloves garlic
• 3 tbsp walnuts
• 3 tbsp grated parmesan (or a little more, to taste)
• 2 tbsp vegetable oil
• 2 tsp aji amarillo chili paste (or more to taste)
• 1/4 tsp turmeric
• 1/2 cup chicken stock ((or reserved poaching liquid))

👨‍🍳 Instructions

1. 1Poach the chicken (if making from scratch - see details in note 1 below) then once cool enough to handle, shred it up. Alternatively, shred leftover cooked chicken.
2. 2Soak the bread in the milk for a few minutes. Dice the onion in a small dice and finely dice the garlic.
3. 3Put the soaked bread, walnuts and parmesan in a blender or food processor and blend until smooth.
4. 4Warm the oil in a medium pan and add the onion. Cook a few minutes until softened then add the garlic, aji amarillo and turmeric and cook a minute more.
5. 5Add the bread-walnut mixture, the chicken and around 1/2 cup (120ml) of cooking water from the chicken or stock. You can add a little more or less to taste - it should be moist but not runny. Mix well and simmer for around 10 minutes before serving.