Ají de gallina

Step 1: Put 1 ½ lb boneless, skinless chicken breasts or thighs, ½ onion and 1 carrot in a pan with 5 cups water. Bring to a gentle simmer over a medium heat, skim any foam, then cook for 20–25 minutes, until the chicken reaches 165°F/165 °F in the thickest part and the juices run clear.

Step 2: Lift the chicken out and leave it to cool for 10 minutes. Strain and keep the broth; discard the vegetables.

Step 3: Meanwhile, tear 4 slices white sandwich bread into a blender and pour over 1 ½ cups evaporated milk. Leave it to soak for 5 minutes, then blend to a smooth, thick cream.

Step 4: Shred the cooled chicken into thin threads with two forks or your fingers. Thin strands soak up the sauce better than chunks.

Step 5: Heat 3 tbsp vegetable oil in a wide pan over a medium heat. Fry 1 red onion for 8–10 minutes, until soft and golden.

Step 6: Add 3 cloves garlic, 4 tbsp ají amarillo paste and ½ tsp ground cumin and fry for 3–4 minutes, stirring, until the paste darkens slightly and the oil turns orange.

Step 7: Pour in the bread cream and about 250 ml of the chicken broth. Lower the heat and stir constantly for 5 minutes as it thickens. Common mistake: walking away from the pan here; the bread and milk catch on the bottom within a minute and taste scorched.

Step 8: Stir in 1 ¾ oz walnuts, 1 ⅜ oz parmesan, 1 tsp salt and ½ tsp ground black pepper, then fold in the chicken. Simmer for 5 minutes, adding more broth a splash at a time, until the sauce is creamy and coats a spoon like thick custard.

Step 9: Taste and adjust the salt. Serve over 1 ⅓ lb cooked white rice with 4 yellow or waxy potatoes and 2 eggs on the side, and 4 black olives (botija or kalamata) on top if you like.