Ají de Gallina

Method

1. Poach the chicken in salted water over medium heat for 15 minutes until fully cooked, then remove, let cool slightly, and shred into thin strips by hand.
2. While the chicken cooks, blend the aji amarillo with the garlic cloves and a splash of the poaching liquid until a smooth paste forms.
3. Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, then transfer to a blender and process with the aji amarillo paste and half of the Parmesan until a thick, creamy sauce develops.
4. Pour the walnut and aji amarillo sauce into a wide pan over low heat, stir in the remaining Parmesan, and simmer gently for 3 minutes until the sauce thickens and the cheese is fully incorporated.
5. Fold the shredded chicken into the sauce, stirring to coat every piece evenly, and cook for an additional 2 minutes so the flavors meld together.
6. Serve the ají de gallina immediately, finishing with a light dusting of the remaining Parmesan over each portion.