Ají de Gallina (Creamy Chicken with Chilli)

• 800 g Yukon Gold potato
• 4 Egg
• 700 g Chicken thighs, boneless, skinless
• 1 large Yellow onion
• 3 cloves Garlic
• 2 tbsp Vegetable oil
• 3 tbsp Aji amarillo paste
• 80 g Walnuts
• 120 g White bread, slightly stale
• 350 ml Evaporated milk
• 60 g Parmesan
• 2 tsp Fine sea salt
• 1 tsp Black pepper

1. Put the potatoes in a large pot, cover with cold water, add 1 tsp of the fine sea salt, and bring to the boil. Simmer for 18 to 22 minutes until a knife slides in easily. Drain and keep warm.
2. In a saucepan, cover the eggs with cold water and bring to the boil. Cook for 10 minutes, then cool under cold running water, peel, and set aside.
3. In the same large pot, add the chicken thighs and cover with water. Bring to a gentle simmer and cook for 12 to 15 minutes until the chicken is cooked through. Lift out the chicken, reserving 300 ml of the cooking liquid, then shred the meat.
4. Tear the white bread into pieces and put it in a blender with the walnuts, evaporated milk, and the reserved 300 ml cooking liquid. Blend until very smooth, scraping down as needed. Set aside.
5. Finely chop the yellow onion and crush the garlic. Heat the vegetable oil in the saucepan over medium heat, then cook the onion with a pinch of the remaining salt for 8 to 10 minutes until soft and sweet. Stir in the garlic and cook for 1 minute until fragrant.
6. Stir the aji amarillo paste into the onion mixture and cook for 2 minutes, stirring, to take the raw edge off. Pour in the blended bread mixture and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring often, until thick and velvety.
7. Add the shredded chicken and simmer gently for 3 to 5 minutes until the chicken is hot and the sauce coats it well. Stir in the Parmesan, then season with the remaining fine sea salt and the black pepper. Keep the heat low so the sauce stays smooth.
8. Halve the eggs. Serve the ají de gallina over the warm potatoes, with egg on top.

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