Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • ½ tsp (2.5g) black pepper
  • 1 medium yellow onion, roughly chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth, low sodium preferred
  • 1/4 cup (56g) vegetable oil
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 2 tbsp (30ml) aji amarillo paste
  • 1 tsp (5g) ground turmeric
  • 1/2 tsp (2.5g) ground cumin
  • ½ cup (50g) walnuts, toasted
  • 4 slices white bread, crusts removed, soaked in ½ cup milk
  • ½ cup (120ml) evaporated milk
  • 4 oz (115g) queso fresco or feta cheese, crumbled
  • Cooked white rice, for serving
  • Hard-boiled eggs, quartered
  • Black olives, halved
  • Fresh parsley, chopped

Instructions:

  1. Season chicken with salt and pepper. Sear in olive oil in the dutch oven until browned on both sides. Add chopped onion and garlic and saute until softened. Pour in chicken broth, bring to a simmer, cover, and cook until chicken is cooked through and easily shreddable (about 20-25 minutes).
  2. Remove chicken from the pot and set aside to cool slightly. Shred with two forks. Reserve the cooking broth.
  3. Heat oil in a large skillet. Add chopped onion and saute until softened. Add garlic, aji amarillo paste, turmeric, and cumin and cook for 1 minute more, stirring constantly.
  4. In a blender or food processor, combine the sautéed onion mixture, toasted walnuts, soaked bread, evaporated milk, and queso fresco. Blend until smooth and creamy. Add a splash of chicken broth from cooking liquid, if needed, to achieve the desired consistency.
  5. Pour the blended sauce into the Dutch oven with the reserved chicken broth. Bring to a simmer.
  6. Stir in the shredded chicken and simmer for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  7. Serve hot over cooked white rice. Garnish with hard-boiled eggs, black olives, and fresh parsley.