Aji De Gallina Recipe (Peruvian Chicken Chili)

thekitchn.com

Jeff Cremers

subheading: FOR THE CHICKEN STOCK:

2 medium carrots

4 medium stalks celery

1 medium white onion

1 (about 5-pound) whole chicken

1 dried bay leaf

subheading: FOR THE AJI DE GALLINA:

3 (1 to 1 ½-inch-thick) slices milk bread, or 5 slices country white sandwich bread

1 (12-ounce) can evaporated milk

1 medium red onion

2 cloves garlic

1 ½ ounces Parmesan cheese (about ½ cup loosely packed freshly grated or ⅓ cup store-bought grated)

1 cup roasted pecans

2 tablespoons olive or vegetable oil

1 teaspoon kosher salt, plus more as needed

⅓ cup aji amarillo paste

1 teaspoon dried oregano

½ teaspoon ground cumin

2 ⅓ cups chicken stock, divided, plus more as needed (recipe above)

subheading: FOR SERVING (PER PERSON):

Cooked white rice

1 boiled, peeled small yellow potato

1 halved or quartered peeled hard-boiled egg

3 to 4 olives, preferably Alfonso

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