Smoky Ají de Gallina with Roasted Sweet Potato and Lime Pecans

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the ají amarillo peppers and sweet potato on a baking tray. Toss the sweet potato with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon oregano, and a little black pepper. Rub the ají amarillo with a few drops of oil.

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   2. Roast the ají amarillo for 15 to 18 minutes at 220 °C / 425 °F, until soft with lightly charred edges. Remove and let cool slightly. Continue roasting the sweet potato for 25 to 30 minutes at 220 °C / 425 °F, turning halfway, until golden and tender.

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   3. Meanwhile, place the chicken breast in a pot with 400 ml chicken stock and a pinch of salt. Cook over medium heat for 16 to 18 minutes, until the chicken is cooked through. Remove, let cool slightly, and shred. Reserve 240 ml of the cooking stock for the sauce.

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   4. Soak the sandwich bread in the evaporated milk for 5 minutes. Then blend it with the fresh cheese, roasted ají amarillo, 240 ml reserved stock, and half of the pecans until smooth.

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   5. In a wide skillet, heat 1 tablespoon vegetable oil over medium heat. Sauté the red onion for 5 minutes until soft. Add the garlic, cumin, remaining oregano, remaining salt, and black pepper; cook 1 minute more.

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   6. Add the blended sauce to the skillet and cook over medium-low heat for 8 to 10 minutes, stirring often, until thick and silky. If it becomes too thick, add a little more chicken stock. Add the shredded chicken and cook 3 minutes more so it absorbs the flavor.

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   7. In a small skillet, toast the remaining pecans for 2 minutes over low heat with 1 teaspoon vegetable oil. Add the lime juice and toss quickly to perfume them without burning.

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   8. Serve the smoky ají de gallina hot with the roasted sweet potato on the side. Garnish with hard-boiled egg, botija olives, fresh parsley, and the lime pecans on top.