Ají de Gallina

Shredded chicken simmered in a creamy yellow sauce of ají amarillo, evaporated milk (or cream), bread soaked in milk, ground walnut or pecan, parmesan, garlic, and onion, served over boiled potato with sliced hard-boiled egg and black olives, sometimes with white rice on the side. The signature criollo dish: the bright yellow ají amarillo paste is the dominant aromatic, fruity-warm rather than fierce, set against substantial dairy richness from the milk-and-cheese base, with bread and ground nut thickening the sauce into something deeply unctuous. Mild to moderate heat, rich, savoury, gently spiced.