Ají de Gallina (Peruvian Creamy Chicken Stew)

• 800 g Chicken thighs, boneless, skinless
• 4 Egg, large
• 600 g Yukon Gold potato
• 300 g Long-grain white rice
• 1 large Yellow onion
• 2 tbsp Vegetable oil
• 3 cloves Garlic
• 3 tbsp Aji amarillo paste
• 80 g Walnuts
• 120 g White bread, preferably day-old
• 400 ml Evaporated milk
• 60 g Parmesan
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 2 liters Water

1. Put the chicken in a large pot with 1.5 l of the water and 1 tsp of the fine sea salt. Bring to a gentle simmer and cook for 18 to 22 minutes, until the chicken is cooked through. Lift the chicken out, reserving 500 ml of the cooking liquid, then shred the chicken.
2. Meanwhile, put the eggs in a saucepan, cover with water and bring to the boil. Boil for 10 minutes, then drain and cool under cold running water. Peel and halve the eggs.
3. Peel the potatoes, cut into large chunks, then boil in salted water until tender, 12 to 15 minutes. Drain and keep warm. Rinse the rice until the water runs clearer.
4. Cook the rice with 600 ml water and a pinch of the remaining salt: bring to the boil, cover, then cook on low for 12 minutes. Take off the heat and leave, covered, for 10 minutes, then fluff with a fork. Keep covered while you finish the stew.
5. Finely chop the onion and crush the garlic. Heat the vegetable oil in a large frying pan over medium heat, then cook the onion with a pinch of salt for 8 to 10 minutes until soft and sweet. Stir in the garlic and cook for 1 minute.
6. Add the aji amarillo paste and cook for 2 minutes, stirring, until fragrant and the oil turns golden. Tear the white bread into pieces and add to a blender with the walnuts, evaporated milk and 300 ml of the reserved chicken cooking liquid. Blend until very smooth.
7. Pour the blended sauce into the pan and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring often, until thick enough to coat the back of a spoon; loosen with a splash more reserved cooking liquid if needed. Stir in the shredded chicken, Parmesan, black pepper and the remaining salt to taste, then simmer for 3 to 5 minutes until piping hot.
8. Serve the ají de gallina over rice with the boiled potatoes alongside, topped with the egg halves. Spoon a little extra sauce over everything. Serve straight away while hot.

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