Smoky Ají de Gallina with Golden Potatoes and Crunchy Toasted Corn

Instructions

1. 1

   1. Place the chicken breast in a pot with 500 ml (2 cups) of chicken broth. Cook over medium heat for 18 to 20 minutes, until cooked through. Remove, let cool slightly, and shred. Reserve 250 ml (1 cup) of the cooking broth.

2. 2

   2. Meanwhile, cook the eggs in boiling water for 10 minutes. Cool, peel, and cut into halves. Set aside.

3. 3

   3. Soak the sandwich bread in 120 ml (1/2 cup) water and 120 ml (1/2 cup) evaporated milk for 5 minutes. Then blend or mash with a fork until smooth.

4. 4

   4. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Toast the cancha corn for 2 to 3 minutes if it needs extra crunch, stirring constantly. Remove and set aside.

5. 5

   5. In the same skillet, heat 2 tablespoons vegetable oil over medium heat. Add the red onion and cook for 5 minutes until soft. Stir in the garlic, ají amarillo paste, ají panca paste, cumin, oregano, and smoked paprika. Cook for 3 minutes, stirring, until glossy and fragrant.

6. 6

   6. Add the soaked bread mixture, the remaining evaporated milk, crumbled fresh cheese, pecans, and 250 ml (1 cup) of the reserved broth. Cook over low heat for 8 to 10 minutes, stirring until creamy. Season with salt and black pepper.

7. 7

   7. Add the shredded chicken to the sauce and cook 5 minutes more over low heat so it absorbs the flavors. If the sauce becomes too thick, add a little more of the remaining broth.

8. 8

   8. In another skillet, heat the remaining oil over medium-high heat. Brown the yellow potato slices for 4 to 5 minutes per side, until tender and golden at the edges. If you prefer to finish them in the oven, place them on a tray and bake at 400°F (200°C) for 15 minutes.

9. 9

   9. To serve, arrange the golden potatoes on each plate and spoon the smoky ají de gallina over them. Finish with crunchy cancha corn, botija olives, boiled egg, and chopped fresh parsley.

10. 10

    10. Serve hot.