2 boneless, skinless rooster breasts (about 1 ½ lbs whole)
1 lbs small waxy potatoes, reduce into bite-sized chunks
1 tbsp olive oil or butter
½ cup shelled walnuts, coarsely chopped
1 medium onion, coarsely chopped (about 1 cup chopped)
4 cloves garlic, coarsely chopped
1 tbsp aji amarillo paste (or 1 yellow bell pepper plus 1 spicy chile pepper, stem and seeds eliminated, chopped — see notice under)
½ tsp floor turmeric (elective, will increase yellow coloration)
½ tsp salt, extra to style
2 cups complete milk
¼ cup grated parmesan cheese
black olives to serve
arduous boiled eggs to serve
contemporary chopped parsley to garnish
1. Place the rooster in a stockpot and fill with sufficient salted water to simply cowl the meat, about 4 cups. Deliver to a boil over excessive warmth, then cut back warmth to medium-low and simmer till cooked by way of, about 25 minutes. Utilizing tongs or a slotted spoon, take away the rooster and put aside to chill; pressure the broth by way of a fantastic sieve and put aside.
2. Because the rooster simmers, add the potatoes to a different stockpot and fill with sufficient salted water to cowl the potatoes by 1”. Deliver to a boil over excessive warmth, then cut back warmth to medium and simmer till tender, about 10 minutes, then drain and put aside.
3. In a big skillet, heat the oil over medium warmth. Add the walnuts and briefly sauté till golden brown, about 1 minute, then take away with a slotted spoon and put aside. Add the onion and sauté till softened, about 6 minutes, then add the garlic and sauté till fragrant, about 30 seconds. Switch the onion, garlic, walnuts, aji amarillo paste, turmeric, salt, and a pair of cups of the reserved rooster broth to a high-speed blender and mix at excessive pace till clean, about 1 minute.
4. Wipe the skillet clear then return the blended sauce to skillet. Deliver to a simmer over medium warmth, then cut back warmth to medium-low and gently simmer for five minutes to permit the flavors to marry. Because the sauce simmers, shred the rooster and put aside.
5. Slowly stir the milk into the sauce utilizing a whisk. Warmth the sauce till simply simmering, about 5 minutes, stirring usually to stop scorching; add rooster broth as wanted to make sure the sauce is the consistency of gravy. As soon as the sauce is simmering, stir within the parmesan cheese and shredded rooster and take away from warmth. Season with salt to style.
6. Distribute the potatoes onto 4 plates, then pour the sauce over the potatoes. Serve accompanied with black olives and arduous boiled eggs, and garnished with parsley.
*** Aji amarillo paste is sharply spicy, and supplies the brunt of this dish’s distinctive yellow coloration (floor turmeric does the remaining). It’s generally out there in most hispanic markets and on-line; in a pinch, an entire yellow bell pepper will assist present the colour, plus a spicy chile pepper to spherical out Aji de Gallina’s signature spicy taste.
