Peruvian
For the stock:
✤1½ lb chicken breast, skin on bone in
✤1 lb chicken drumsticks, skin on bone in
✤1/2 lb chicken thighs, skin on bone in
✤1 carrot, peeled and cut into 1-in chunks
✤1 celery stalk, cut into 1-in chunks
✤1 yellow onion, peeled and cut into quarters
✤1 fresh ginger root, peeled and sliced into rounds
✤6 stems fresh parsley
✤5 tsp salt
✤10 cups water
For the stew:
✤~6 cups (1½ lbs) poached shredded chicken
✤4½ cups reserved chicken stock, divided
✤6 slices plain white bread, crusts removed (~193g)
✤3 tbsp vegetable oil
✤5 cloves garlic, minced
✤2 red onions, diced (~450g)
✤1 tbsp ají amarillo
✤1/2 tsp salt
✤1/2 tsp cumin
✤1/2 tsp oregano
✤1/4 tsp black pepper
✤1/4 tsp turmeric
✤1 tbsp chopped parsley
✤1/4 cup (30g) ground walnuts
✤1/4 cup (28g) parmesan cheese, grated
✤2 Yukon gold potatoes, peeled, sliced into rounds and boiled (~464g)
❖In a large stock pot, add all stock ingredients and stir together. Bring to a boil and simmer partially covered until chicken is cooked, about 50 min.
❖Set chicken aside to cool, strain and save stock. Discard remaining stock ingredients. Shred the chicken into long thin strands, discard skin & bones.
❖Soak the crustless bread in 1½ cups chicken stock and mash with a fork to pureé.
❖In the now empty stockpot, heat the veg oil until shimmering, then add the red onion & garlic and sauté over med-high heat until onions are translucent. Add the ají amarillo & all spices and mix well. Add the parsley & bread pureé, mix well, reduce heat and cook until mixture begins to simmer. Add remaining 3 cups stock, bring to a simmer, then add the shredded chicken. Continue to simmer partially covered, stirring occasionally, until stew thickens, about 45 min.
❖Remove from heat and stir in the ground walnuts & parmesan. Serve over the sliced potatoes.
