Smoky Aji de Gallina with Roasted Sweet Potato and Kiwicha Crunch

Instructions

1. 1

   1. Place the chicken breast in a pot with 500 ml (2 cups) of chicken broth. Bring to a gentle boil, lower the heat, and cook for 15 to 18 minutes until the chicken is cooked through. Remove, let it cool slightly, and shred it. Reserve 250 ml (1 cup) of the cooking broth for the sauce.

2. 2

   2. Meanwhile, preheat the oven to 220 °C / 425 °F. Place the sweet potato on a tray and toss with 1 tablespoon vegetable oil, a pinch of salt, and black pepper. Roast for 25 to 30 minutes, turning halfway through, until tender and browned at the edges.

3. 3

   3. Put the sandwich bread in a bowl and cover it with the evaporated milk and 125 ml (1/2 cup) of the remaining broth. Let it soak for 5 minutes until fully softened.

4. 4

   4. In a wide skillet or saucepan, heat the remaining tablespoon of vegetable oil over medium heat. Add the red onion and cook for 5 minutes until soft. Add the garlic, aji amarillo paste, smoked paprika, and ground cumin; cook 2 minutes more, stirring so it does not stick.

5. 5

   5. Blend the soaked bread mixture with the walnuts and fresh cheese until smooth. If needed, add a little more broth to help it blend.

6. 6

   6. Pour the blended cream into the skillet with the chili base. Cook over low heat for 5 to 7 minutes, stirring constantly. Add the shredded chicken, the rest of the reserved broth, and the lime juice. Season with salt and black pepper. Cook 5 minutes more until creamy, thick, and silky.

7. 7

   7. For the crunch, place the popped amaranth in a small dry skillet and toast it for 1 to 2 minutes over low heat, stirring constantly, until fragrant and lightly golden.

8. 8

   8. Serve the smoky aji de gallina with the roasted sweet potato slices. Finish with hard-boiled egg, botija olives, fresh parsley, and the kiwicha crunch on top.