Smoky Aji de Gallina with Golden Potatoes and Kiwicha Crunch

Instructions

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   1. Place the chicken in a pot with 900 ml (about 4 cups) of chicken stock and a pinch of salt. Bring to a gentle boil, reduce the heat, and cook for 18 to 20 minutes until the chicken is cooked through. Remove, let it cool slightly, and shred it. Reserve 500 ml (2 cups) of the cooking stock.

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   2. Meanwhile, cook the yellow potatoes in salted water for 12 to 15 minutes, until tender but still firm. Drain carefully and set aside.

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   3. Soak the white bread in the evaporated milk for 5 minutes. Then blend the soaked bread with 250 ml (1 cup) of the reserved stock until smooth and creamy.

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   4. In a small skillet over medium heat, toast the walnuts for 2 minutes, stirring constantly. Remove and let cool slightly.

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   5. If you want a stronger smoky note, place a small piece of cinnamon in a spoon or heatproof metal cup, carefully light it until it smokes, and set it inside a large empty pot. Place a small bowl with 1 teaspoon of the vegetable oil inside, cover for 2 minutes to perfume the pot. Remove the cinnamon. This step is optional but adds character to the dish.

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   6. In the perfumed pot or a regular pot, heat 2 tablespoons (30 ml) vegetable oil and the butter over medium heat. Add the white onion and cook for 6 to 8 minutes until soft. Stir in the garlic, aji amarillo paste, aji panca paste, black pepper, ground cumin, and salt; cook 2 minutes more.

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   7. Blend the toasted walnuts with the remaining 250 ml (1 cup) of stock until finely ground. Add this mixture to the pot along with the bread cream. Cook over low heat for 5 minutes, stirring so it does not stick.

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   8. Add the shredded chicken, crumbled fresh cheese, and grated Parmesan cheese. Cook over low heat for 5 to 7 minutes until the sauce becomes creamy and thick. Adjust with a little more stock if you want it looser. Taste and correct the salt.

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   9. To brown the potatoes, heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Brown the potato slices for 2 to 3 minutes per side until golden. You can also do this in a preheated oven at 220 °C / 425 °F for 12 minutes, brushing the potatoes with the oil.

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    10. Combine the popped amaranth and sesame seeds in a dry skillet over medium heat for 1 minute, just to deepen their aroma and create a light crunchy topping.

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    11. Serve by placing a layer of golden potatoes on each plate. Spoon a generous portion of smoky aji de gallina on top. Finish with the hard-boiled egg quarters, botija olives, the kiwicha-sesame crunch, and chopped fresh cilantro.

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    12. Serve hot. If desired, add a little more crumbled fresh cheese on top just before bringing it to the table.