Quick Ají de Gallina With Rotisserie Chicken

Ingredients

• 1 whole chicken Rotisserie chicken, shredded
• 0.5 cup Ají Amarillo paste
• 4 slices White bread slices, crusts removed
• 12 oz Evaporated milk
• 1 cup Chicken broth
• 1 medium Red onion, finely diced
• 3 cloves Garlic, minced
• 0.25 cup Walnuts, finely chopped
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Vegetable oil
• 1 garnish Hard-boiled eggs and black olives(optional)

Instructions

1. 1

   Place the bread slices in a bowl and pour the evaporated milk over them; let soak for 5 minutes then blend until smooth.

2. 2

   Heat the vegetable oil in a large pan over medium heat and sauté the diced onions until translucent.

3. 3

   Add the minced garlic and ají amarillo paste to the pan, cooking for 3-5 minutes until fragrant and the oil begins to separate.

4. 4

   Pour the blended bread and milk mixture into the pan, followed by the chicken broth, stirring constantly to combine.

5. 5

   Lower the heat and stir in the shredded rotisserie chicken and chopped walnuts.

6. 6

   Simmer for 10 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.

7. 7

   Stir in the Parmesan cheese and season with salt and pepper to taste.

8. 8

   Serve hot over white rice, garnished with hard-boiled egg halves and black olives.