One-Pan Peruvian Aji de Gallina

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.

Add the minced garlic and aji amarillo paste to the skillet. Cook for 2 minutes, stirring constantly, until fragrant.

Stir in the shredded cooked chicken, evaporated milk, grated Parmesan cheese, and finely chopped walnuts. Mix well to combine.

Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a gentle simmer.

Reduce heat to low and cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Serve hot.