Ingredients
Equipment
Method
Step-by-Step Instructions
- Start by filling a large pot with chicken broth and bring it to a gentle simmer over medium heat. Carefully add the chicken and cook for about 15-20 minutes until fully cooked.
- Once cooked, remove the chicken and shred it into bite-sized pieces.
- In a medium saucepan, heat oil over medium heat and sauté the diced onion for 5-7 minutes until translucent. Add minced garlic and cook for an additional minute.
- Stir in Aji Amarillo paste, cumin, and turmeric, cooking for 2-3 minutes to bloom the flavors.
- Gradually whisk in reserved chicken broth and evaporated milk, allowing it to simmer for 10 minutes until thickened.
- Fold in the shredded chicken until fully coated in the sauce, heating through for an additional 5 minutes.
- Serve over white rice, optionally garnished with fresh herbs or hard-boiled eggs.
Nutrition
Notes
Enjoy leftovers and store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
