Peruvian Aji de Gallina (Creamy Chicken Stew)

Heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

Stir in the minced garlic, aji amarillo paste, and ground turmeric. Cook for another 2-3 minutes, stirring constantly, until fragrant.

Add the shredded cooked chicken to the skillet, mixing well to coat it with the spice mixture.

In a blender or food processor, combine the evaporated milk, ground walnuts, soaked white bread (squeezed of excess milk), and chicken broth. Blend until smooth.

Pour the blended sauce into the skillet with the chicken. Stir well to combine.

Bring the mixture to a gentle simmer over medium-low heat. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

Season with salt and black pepper to taste. Serve hot, traditionally with white rice and boiled potatoes.