In looking for some traditional Peruvian food to accompany our virtual trip to Machu Picchu, we reached out to nieghbor and friend Mayas, who recommened this dish. We adapted it to the below from the Spruce Eats recipe she had sent.
8golf ball-sized yellow potatoes, halvedor the equivalent
4slicesbreadwe had only oatmeal bread and it was fantastic
12ozevaporated milk 1 can
4cupschicken stock
1 1/2lbschicken thighs, each thigh cut in thirds lengthwise
1/2cupvegetable oil
4cloves garlic, minced
2 1/2cupsonion, finely chopped
3tbspaji amarillo paste
5tbsp raw walnuts, finely chopped
3tbspgrated Asiago cheese, gratedrecipe called for Parmesan but we didn't have
For Serving
4eggshard-boiled and sliced into wedges
15black olives, cut in rounds
6servingsrice
Instructions
Prep
Hard boil some eggs to allow to cool and peel (eggs in a pot covered in water by an inch; heat to high; when boiling, cover and off heat; 14 mins for extra large, then pour off hot and rinse with cold to stop cooking).
In a saucepan, boil salted water, and when boiling add potatoes. Cook until easily pricked with a fork, then drain and allow to cool.
In a medium bowl, cover bread with evaporated milk and allow to soak.
Boil water for stock if needed
Set some plain rice to cook.
Make
In a medium pot, boil water for stock (we use Better Than Bullion), when when made, and dissolved and boiling again, add chicken and cook 5 minutes or so, until just barely cooked through (do not over cook). Remove chicken to a small bowl, and set aside, covered to stay warm. Remove any stray bits in the broth and keep aside.
Heat a large pan, over medium heat. Add oil and when hot, add onions, and stir to combine. Continue cooking until they are almost golden brown and add the garlic, stir to combine and cook 2-3 more minutes until fragrant. Then add the walnuts stir to combine and cook for 2 minutes. Then add the Aji Amarillo paste, stir to combine and cook for a further 3-4 minutes to combine flavors. Off heat and set aside.
In a food processor, process the bread and evaporated milk, and Parmesan until smooth. Add the onion, pepper, walnut mixture and process to combine.
Return this whole mixture to the large pan, add 2 cups of reserved stock and stir to combine, and adding additional stock if needed to get to consistency like a thick soup. Bring it to a simmer and then add the chicken, and cook until chicken is reheated.
Serve and Enjoy
Serve over rice, alongside the wedges of yellow potatoes, wedges of hard-boiled eggs, and rounds of olives.