Smoky Ají de Gallina with Golden Potatoes and Olive Dust

Instructions

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   1. Place the chicken in a pot with 700 ml chicken stock, a pinch of salt, and some black pepper. Bring to a gentle boil, lower the heat, and cook covered for 18 to 20 minutes, until the center reaches 165 °F / 74 °C. Remove the chicken, let it cool slightly, and shred into medium strands. Reserve 500 ml of the cooking stock as well.

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   2. While the chicken cooks, place the eggs in a saucepan with cold water. Bring to a boil, cook for 10 minutes, cool, peel, and cut the eggs into halves or quarters. Set aside.

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   3. In a bowl, soak the sandwich bread with 250 ml evaporated milk and 150 ml of the reserved stock for 5 minutes. Blend or process until smooth and creamy. Set aside.

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   4. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the botija olives and cook for 4 to 6 minutes, stirring, until they lose moisture and wrinkle slightly without burning. Transfer to a plate, cool, and crush into a rustic powder. Set aside.

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   5. In the same skillet, add 2 tablespoons vegetable oil and sauté the white onion with 1/2 teaspoon salt over medium heat for 8 to 10 minutes, until very soft and translucent. Add the garlic and cook 1 minute more.

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   6. Add the ají amarillo paste, smoked paprika, and ground turmeric. Cook for 2 to 3 minutes over medium-low heat, stirring, until fragrant and the oil turns golden.

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   7. Pour the soaked bread cream into the skillet and mix well. Add the remaining evaporated milk, 200 to 300 ml of the reserved stock depending on the thickness you want, the ground pecans, and the grated Parmesan cheese. Cook over low heat for 6 to 8 minutes, stirring often, until the sauce is silky and thick.

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   8. Stir the shredded chicken into the sauce. Cook over low heat for 4 to 5 minutes so it absorbs the flavor. Adjust with salt and black pepper. If you want a looser texture, add a little more hot stock.

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   9. Heat a wide skillet over medium heat. Add the butter and let it melt. Add the cooked sliced yellow potatoes and brown them for 2 to 3 minutes per side, until a light crust forms and they are heated through. If you prefer to use the oven, brown them on a tray at 425 °F / 220 °C for 10 to 12 minutes with the melted butter.

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    10. To serve, place cooked white rice on each plate, arrange the browned yellow potatoes on the side, and spoon over the smoky ají de gallina. Finish with boiled egg, botija olive dust, and chopped fresh parsley.