Aji de Gallina

Cut chicken or turkey into 1-inch pieces. Roughly chop onion and mince garlic. Boil potatoes until fork-tender, then slice or cube.

Heat olive oil in a large pot over medium-high heat. Add chicken pieces in a single layer; sear for 2–3 minutes per side until golden. Transfer to a plate.

In the same pot, sauté chopped onion for 4–5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

Stir in aji amarillo paste (or red curry paste) and cumin, cooking for 1–2 minutes to bloom the spices.

Add chicken broth and stir until the paste is fully dissolved. Return the seared chicken to the pot and bring to a simmer.

Reduce heat to low and simmer for 15–20 minutes, until chicken is cooked through and tender.

In a small bowl, whisk ground peanuts (or tahini) with heavy cream until smooth and lump-free.

Slowly pour the peanut-cream mixture into the simmering pot, stirring constantly to combine. Simmer for 3–5 minutes until the sauce thickens and turns creamy.

Taste and adjust seasoning with salt and black pepper.

Arrange cooked rice on a plate or platter, top with boiled potato slices, and ladle the chicken aji sauce over both.

Garnish with sliced hard-boiled eggs and fresh cilantro or parsley. Serve warm.