Aji de gallina (Peruvian chicken)

Step 1

Poach the chicken (if making from scratch - see details in note 1 below) then once cool enough to handle, shred it up. Alternatively, shred leftover cooked chicken.

Step 2

Soak the bread in the milk for a few minutes. Dice the onion in a small dice and finely dice the garlic.

Step 3

Put the soaked bread, walnuts and parmesan in a blender or food processor and blend until smooth.

Step 4

Warm the oil in a medium pan and add the onion. Cook a few minutes until softened then add the garlic, aji amarillo and turmeric and cook a minute more.

Step 5

Add the bread-walnut mixture, the chicken and around 1/2 cup (120ml) of cooking water from the chicken or stock. You can add a little more or less to taste - it should be Mix well and simmer for around 10 minutes before serving.