3 tsp RawSpiceBar's Aji Amarillo Powder
1 rotisserie or roasted chicken, skinned and shredded, juices reserved
1/4 cup canola oil
4 tbsp good butter, like kerrygold
1 large yellow onion (use regular, not sweet), chopped
3 fat garlic cloves, chopped
1 1/2 tsp salt
1 tsp black pepper
1/2 cup walnuts
5 slices white sandwich bread, crust removed and torn into little pieces
3/4 cup chicken stock (made with reserved juices + a good chicken stock base, like better than bouillon)
1 cup evaporated milk
2/3 cup grated parmesan cheese
steamed white rice, to serve
6 hard-boiled eggs, quartered, to serve
- Set a medium frying pan to medium-high heat. To this, add the canola oil, butter, onion, garlic, RawSpiceBar's Aji Amarillo Powder, salt, and pepper. Cook, stirring, until the onions are translucent and everything smells very fragrant, about 7 minutes. Let cool for a few minutes.
- Toss the walnuts into a blender. Add in the onion and ají amarillo mixture, the torn bread pieces, and then pour the chicken stock over the bread to absorb. Blend this until totally smooth.
- Pour the sauce into a large saucepot and add the evaporated milk. Turn on the heat to medium-low and let this come to a slight simmer. Mix in the parmesan cheese. Tumble in the shredded chicken and let everything thicken slightly, just a few minutes.
- Serve this over white rice and top with sliced, hard-boiled eggs, if desired.