Ingredients:
2 lbs of boneless, skinless chicken breasts
2 cups of chicken broth
2 cups of whole milk
1/2 cup of crumbled queso fresco, queso blanco or queso cotija cheese
1/2 cup of chopped almonds, macadamia, cashews or peanuts
4 cloves of garlic, minced
2 tbsp of aji amarillo paste or 1 red pepper flakes
1 tsp of ground cumin
Salt and pepper, to taste
2 potatoes, peeled and diced
1/4 cup of fresh cilantro, chopped
Instructions:
In a large pot, bring the chicken broth to a boil. Add the chicken breasts, reduce the heat to low, and simmer for 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the broth and shred it using two forks.
In a blender, combine the milk, queso fresco, queso blanco or queso cotija cheese, almonds, macadamia, cashews or peanuts, garlic, aji amarillo paste or red pepper flakes, cumin, salt, and pepper. Blend until smooth.
In the same pot, add the shredded chicken, sauce, potatoes, and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are cooked through.
Serve the aji de gallina over white rice and garnish with cilantro.
