4 yellow potatoes
Salt and freshly ground white pepper to taste
5 slices white bread
¾ cup evaporated milk
1 large carrot
1 celery stalk
1½ lbs. boneless skinless chicken breast
¼ cup vegetable oil
3 Tbsp. aji amarillo paste*
2 garlic cloves, minced
1 large onion, finely chopped
1 tsp. turmeric
4 Tbsp. grated Parmesan cheese
3 Tbsp. chopped walnuts
2 hard-boiled eggs, sliced
10 Peruvian black olives, halved*
• Place the potatoes in a medium-size pot and cover with cold, salted water, and bring to a boil. Cook until the potatoes are tender when pierced with a fork. Drain and let cool.
• Once cool, peel and quarter the potatoes. Set aside.
• Place the white bread in a small bowl and pour the evaporated milk over it. Let it soak.
• Place the carrot and celery in a large pot and cover with 6 cups of water. Bring to a boil.
• Once boiling, add the chicken and bring the liquid to a simmer. Let cook for 10 to 15 minutes, or until the chicken is cooked through. Remove the chicken and set on a plate to cool. Strain the broth, reserving 2 cups.
• To the same pot, add the oil, aji amarillo paste, garlic and onions. Saute until the onions are soft and golden. Add the turmeric and stir to coat the onions. Transfer to a plate or bowl and let cool.
• Once the chicken has cooled, shred it into bite-size pieces.
• Transfer the milk-and-bread mixture and 1½ cups of the reserved chicken broth to a blender or food processor. Blend until smooth.
• Pour the creamy bread mixture into the same pot and set over medium-low heat. Bring to a low simmer. Stir, then add the shredded chicken, Parmesan cheese and walnuts. Continue to stir until the mixture is warmed through, adding additional stock as needed if the sauce is too thick. Season with salt and white pepper to taste.
• Divide the quartered potatoes, egg slices, halved olives and sauce between 6 plates. Serve with rice.
* Available at Global Foods Market, 421 N. Kirkwood Road, Kirkwood, 314.835.1112, globalfoodsmarket.com