Peruvian Ají de Gallina

Soak the bread in milk, crumble it, and form a paste. Using only bread crumbs is optional.

In a large pot, boil the chicken for two hours. Once cooked, remove the chicken, cut it into pieces, and shred the meat.

In a separate pot, heat some oil and prepare a sauce with minced garlic, chopped onion, ground ají panca, ground ají amarillo, pepper, and cumin. Cook the mixture until the onion becomes translucent.

Add the bread paste to the sauce and stir well. Thin the mixture by adding chicken stock from the pot where the chicken was boiled. Add a little more milk to achieve the right consistency—it should be thick but not too dense.

Add the shredded chicken and crumbled fresh cheese to the pot, stirring everything together.

Taste the mixture and adjust the salt as needed. Add the ground roasted peanuts and sprinkle Parmesan cheese over the dish. Adding a splash of pisco is optional.

Serve the ají de gallina alongside the boiled yellow potatoes, cut in halves. Garnish with slices of fresh cheese, olives, hard-boiled eggs, and lettuce leaves.