Ingredients

• One chicken breast
• One bay leaf
• One French baguette
• 2 cups milk
• ¼ cup oil
• One onion, chopped
• 4 cloves garlic, minced
• ½ cup yellow ají pepper cream
• 2 cups mixed vegetables (carrots, celery and leek)

• ¼ teaspoon cumin
• ½ teaspoon turmeric
• ¼ teaspoon cumin
• ¼ cup chopped toasted pecans
• ½ cup grated Parmesan cheese
• 4 cooked yellow potatoes, sliced
• 4 preserved black olives
• 2 boiled eggs
• Salt and pepper

Method

Cook the chicken breast with the salt, bay leaf and vegetables; separate the chicken broth and shred the chicken. Then crumble the bread and let it soak a few minutes in a cup of milk, then blend it. Set aside the liquid. Next prepare the seasoning with five tablespoons of oil, onion, garlic, cream of yellow ají pepper, cumin and turmeric in a saucepan. Sautee the seasonings with small amounts of the chicken broth and add the blended bread mixture. Cook, stirring constantly and gradually adding the broth.

Season, pour in the remaining milk and simmer. Add the shredded chicken, pecans and sprinkle with parmesan cheese. Wait until it is well cooked. The ají de gallina should be served over potato rounds, accompanied by the olives and eggs cut into quarters.