Aji de Gallina

A creamy golden chicken stew thickened with bread, walnuts and ají amarillo, comfort food from Lima's kitchens. Ingredients: chicken, ají amarillo paste, onion, garlic, bread, evaporated milk, walnuts, Parmesan, turmeric, boiled eggs, olives, rice. Recipe: 1) Poach chicken; shred, reserving stock. 2) Fry onion and garlic; add ají paste. 3) Blend soaked bread, walnuts, milk and a little stock; stir in. 4) Add chicken; simmer to a thick cream. Serve: over rice with boiled egg and olives. History: a colonial-era Lima creation, its yellow chili sauce a signature of Peruvian criollo cooking.