Aji de Gallina / Pollo

In a clay pot, place the chicken breast, water, salt, half an onion, and a garlic clove. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the chicken is cooked through. Skim off any foam that rises to the surface.

Remove the chicken from the pot and let it cool slightly. Shred the chicken into small, bite-sized pieces using your hands or two forks. Set aside the shredded chicken and reserve the cooking broth.

In the same clay pot (or a separate pan), heat the olive oil over medium heat. Add the chopped red onion and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the aji amarillo paste and cook for 1-2 minutes. Add the torn bread slices and stir to coat them in the mixture. Pour in the evaporated milk and about 1/2 cup of the reserved chicken broth. Stir well to combine.

Bring the sauce to a gentle simmer and cook for about 5-7 minutes, stirring occasionally, until the bread has softened and the sauce has thickened slightly. Season with salt and pepper to taste.

Transfer the sauce mixture to a blender. Add the toasted pecans and blend until smooth and creamy. If the sauce is too thick, add a little more chicken broth until it reaches your desired consistency.

Pour the blended sauce back into the clay pot. Add the shredded chicken and stir to coat evenly. Heat gently over low heat for about 5 minutes, allowing the flavors to meld.

Stir in the chopped parsley and grated Parmesan cheese. Taste and adjust seasoning if necessary.

Serve the aji de gallina hot, traditionally accompanied by boiled yellow potatoes and white rice. Garnish with a hard-boiled egg half, black olives, and a few lettuce leaves.