Slow-Simmered Ají de Gallina with Toasted Pecans

Method

1. Put the water, chicken thighs, stock onion, carrot, celery, bay leaves and salt in a 20 cm pot and bring to the boil over high heat. Skim off the foam carefully, then turn down to medium-low heat, half-cover and simmer gently for 35 min. Keep it at a lazy bubble rather than a rolling boil for a clear, full-flavoured stock. The chicken is done when the meat comes away from the bone easily.

   Add in this stepBone-in, skin-on chicken thighs 500 gWater (for the stock) 1,000 mlOnion, halved (for the stock) ½Carrot ½Celery stalk 1Bay leaves 1Salt 0.4 tsp

   high heat→medium-low heat

2. While the stock simmers, preheat the oven to 220 °C. Scrub the potatoes, halve them, toss with the oil and salt and lay them cut side down on a tray large enough to hold them in one layer. Roast at oven for 30 min, until the cut sides are deep golden and a skewer slides in easily.

   Add in this stepYellow potatoes, medium 2Vegetable oil 0.9 tbspSalt ¼ tsp

   oven

3. Rinse the rice until the water runs clear and drain. Heat the oil in a 16 cm pot, add part of the garlic and, as soon as it smells fragrant (before it colours), stir in the rice for 1 minute. Add the rice water and salt, bring to the boil over high heat, and when small holes appear on the surface, cover, turn down to low heat and cook for 15 min; leave it covered off the heat for 5 minutes.

   Add in this stepVegetable oil 0.6 tbspGarlic cloves, finely chopped ¾Long-grain rice 150 gWater (for the rice) 220 mlSalt ¼ tsp

   high heat→low heat

4. Lift out the chicken, let it cool slightly, discard the skin and bones and pull the meat into chunky shreds. Strain the stock and keep it warm. Toast the pecans in a dry pan over medium-low heat for 4 min, shaking, until fragrant. Soak the crustless bread in most of the evaporated milk, then blend it with the toasted pecans until silky smooth.

   Add in this stepPecans (or walnuts) 30 gWhite sandwich bread, crusts removed (slices) 2Evaporated milk 192 ml

   medium-low heat

5. Heat the rest of the oil in a 24 cm frying pan, add the red onion and the remaining garlic over medium-low heat, then the ají amarillo paste and cumin, and cook slowly for 12 min in total. A proper aderezo is ready when the onion has melted to a jammy texture and orange oil separates at the edges; rush it and the sauce tastes of raw chilli. If it catches, add a spoonful of stock at a time.

   Add in this stepVegetable oil 1½ tbspRed onion, finely chopped 180 gGarlic cloves, finely chopped 2¼Ají amarillo paste 3 tbspGround cumin ½ tsp

   medium-low heat

6. Pour in the bread and pecan cream, add 300 ml of the strained stock and cook over low heat for 9 min, stirring. Keep scraping the bottom so it doesn't catch. It is ready when it coats the back of a spoon and a finger drawn through leaves a clear line.

   low heat

7. While the sauce cooks, bring a small pot of water to a full boil over high heat, lower the eggs straight from the fridge in with a ladle, cook for 7 min, then plunge into iced water for soft, jammy yolks. Peel and halve them.

   Add in this stepEggs 1

   high heat

8. Stir in the shredded chicken, parmesan, the remaining evaporated milk and salt and heat over low heat for 3 min; season with pepper. The last splash of milk gives the sauce its gloss. Plate the rice and roast potatoes, spoon over the sauce and finish with the jammy eggs, olives and parsley.

   Add in this stepParmesan, grated 30 gEvaporated milk 48 mlSalt 0.4 tspBlack pepper to tasteBlack olives (botija olives) 4Flat-leaf parsley, chopped 1 tbsp

   low heat