Name: Chicken Aji
Prep time: 20 s
Cook time: 35 s
Total time: 55 s
Yield: 6
Cuisine: Peruvian
Ingredients: 3 (about 1 1/2 pounds total) Yukon potatoes; 2 bolillo breadstorn into pieces; 1 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk; 1 pound bonelessskinless chicken breast halves; 2 tablespoons olive oil; 1 cup roughly chopped onion; 2 cloves garlicfinely chopped; 2 to 3 tablespoons yellow aji paste; 3 tablespoons chopped walnuts; 3 tablespoons crumbled Cotija cheese; 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 3 hard-boiled eggspeeled and sliced; 1/3 cup sliced black olives; 6 sprigs parsleyfor garnish

Make It

Step 1

Place potatoes in large pot with enough water to cover completely. Boil over medium-high heat for about 15 minutes or until potatoes are tender when pierced with a fork. Drain water. Let potatoes cool, then peel. Slice and set aside.

Step 2

Place bread in a medium bowl. Add evaporated milk; set aside to soak.

Step 3

Place chicken in a medium saucepan with enough water to cover completely. Boil over medium heat for 20 minutes or until chicken is cooked through. Remove from heat; place chicken in a separate container to cool. Strain broth, reserving 2 ½ cups. Shred chicken.

Step 4

Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for about 3 minutes or until tender. Stir in aji paste; cook for 5 minutes. Remove from heat.

Step 5

Place soaked bread with evaporated milk, nuts, cheese, bouillon and aji mixture in food processor or blender; cover. Process for 20 seconds. Add some reserved chicken broth if necessary.