Ají de Gallina (Peruvian Creamy Walnut Chicken)

Place chicken breast in a pot, cover with cold salted water, and bring to a simmer over medium heat. Poach for 20–25 minutes until cooked through. Remove, cool slightly, then shred into generous strips by hand; reserve 300 ml of the poaching liquid.

Tear bread into pieces and soak in evaporated milk for 5 minutes until saturated. Transfer to a blender with the walnuts, ají amarillo paste, and turmeric; blend until completely smooth.

Heat olive oil in a large skillet over medium heat; sauté onion for 8 minutes until soft and golden. Add garlic and cook for 1 minute more until fragrant.

Add the blended walnut-bread mixture to the pan; stir constantly and cook for 4–5 minutes until the paste darkens slightly and smells nutty.

Pour in 200 ml of the reserved poaching liquid; stir to incorporate into a thick, pourable sauce. Simmer for 5 minutes.

Fold in the shredded chicken and Parmesan; stir gently to coat all pieces. Cook on low for 8–10 minutes until the sauce thickens and clings. Season generously with salt and pepper.

Serve over white rice or boiled potatoes; garnish with sliced black olives, a halved hard-boiled egg, and a sprig of fresh parsley for a classic Peruvian presentation.