Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 4 cups chicken stock
  • 1 small piece onion, halved
  • 2 cloves garlic, smashed
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup Ají Amarillo paste
  • 4 slices white bread, crusts removed
  • 1 cup evaporated milk
  • 1/2 cup reserved chicken poaching liquid
  • 1/2 cup walnuts, finely ground
  • 1/2 cup Parmesan cheese, grated
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place chicken breasts, stock, halved onion, and smashed garlic in a pot. Bring to a gentle simmer over medium heat and cook for 12–15 minutes until the internal temperature reaches 165°F (74°C).
  2. Remove chicken with a slotted spoon and let it rest for 5 minutes before shredding by hand or with two forks into bite-sized strips. Reserve 1 cup of the poaching liquid.
  3. Melt butter over medium heat in a pot. Sauté diced onion until translucent and golden (about 5 minutes).
  4. Stir in minced garlic and Ají Amarillo paste. Cook for 3–4 minutes, stirring constantly, until fragrant and toasted.
  5. In a blender, pulse torn bread and evaporated milk until a thick paste forms. Pour this mixture into the pot with the Ají Amarillo base.
  6. Stir in the reserved poaching liquid and ground walnuts. Whisk continuously over low heat until the sauce thickens and becomes glossy.
  7. Fold in the shredded chicken and grated Parmesan cheese. Simmer on low for 5 minutes.
  8. Finish with a squeeze of fresh lemon juice and season with salt and pepper to taste.