Ají de Gallina

Method

1. Put the water, chicken breast, the carrot cut in half and salt in a 18 cm pot and bring to the boil over high heat. Skim off the foam, turn down to medium-low heat, half-cover and poach for 18 min. It is done when the thickest part is white all the way through with clear juices (74 °C inside). Lift out the chicken to cool and keep the broth. Once you can handle it, pull the chicken into thin shreds along the grain.

   Add in this stepChicken breast 300 gWater (for poaching) 800 mlCarrot ½Salt ¼ tsp

   high heat→medium-low heat

2. While the chicken poaches, put the potatoes and eggs in another 18 cm pot, cover with cold water, add salt and bring to the boil over high heat, then lower to medium heat. Lift out the eggs 10 min after the water boils and drop them into cold water; cook the potatoes for 20 min, until a skewer slides in easily. Peel them, cut the potatoes into thick slices and halve the eggs.

   Add in this stepYellow potatoes, medium 2Eggs 1Salt ¼ tsp

   high heat→medium heat

3. Rinse the rice 2 or 3 times until the water runs clear and drain. Heat the oil in a 16 cm pot, stir the rice in it for 1 minute, add the rice water and salt and bring to the boil over high heat. When the water has sunk below the surface and small holes appear, cover, turn down to low heat and cook for 15 min, then turn off the heat and leave it covered for 5 minutes.

   Add in this stepLong-grain rice 150 gWater (for the rice) 220 mlVegetable oil 0.6 tbspSalt ¼ tsp

   high heat→low heat

4. Tear the crustless bread into small pieces and soak it in the evaporated milk for 5 min. Blend the soaked bread and milk with the walnuts until you have a thick, completely smooth cream.

   Add in this stepWhite sandwich bread, crusts removed (slices) 2Evaporated milk 200 mlWalnuts (or pecans) 20 g

5. Heat the rest of the oil in a 24 cm frying pan over medium heat and cook the red onion for 7 min, until soft and translucent but not browned. Add the garlic, cumin and ají amarillo paste and stir for 2 min more, until the oil turns orange and smells toasty. This base is the Peruvian 'aderezo'.

   Add in this stepVegetable oil 1.4 tbspRed onion, finely chopped 150 gGarlic cloves, finely chopped 2Ground cumin ¼ tspAjí amarillo paste (Peruvian yellow chilli) 2 tbsp

   medium heat

6. Pour the bread cream into the pan, add 200 ml of the reserved chicken broth and cook over medium-low heat for 6 min, stirring. It catches easily, so keep scraping the bottom. It is ready when it is as thick as a rich potage and coats the back of a spoon heavily.

   medium-low heat

7. Stir in the shredded chicken, parmesan and salt and heat through over low heat for 3 min. Season with pepper. If it gets too thick, loosen it with a little more broth.

   Add in this stepParmesan, grated 20 gBlack pepper to tasteSalt ¼ tsp

   low heat

8. Spoon rice onto each plate, add the potato slices and top generously with the ají de gallina. Garnish with the halved eggs and olives and serve straight away.

   Add in this stepBlack olives (botija olives if you can find them) 4