Ají de gallina

INGREDIENTS

2 lbs marinated chicken thighs
4 medium yukon potatoes
4 slices white bread, crust removed
3/4 cups evaporated milk
4 cups chicken stock
1/4 cups vegetable oil
2 cloves garlic, minced
1 yellow onion, finely minced
3 tbsp walnuts
3 tbsp grated parmesan cheese
3 cups cooked long grain white rice
10 black olives sliced
4 hard boiled eggs

for the rice:

2 cups basmati rice
3.5 cups chicken stock or water
2 tsp salt

INSTRUCTIONS

Cook the potatoes whole in salted boiling water.  Allow them to cool lightly then peel the skin off.  Cutting in half then 1/4" slices.

Boil the eggs by placing in a sauce pot with cold water to cover then bring to a boil.  Once boiled turn off and set timer for 12 minutes.  Then ice bath until cool and peel shell off.

Cook the chicken thighs with the chicken stock until shreddable then cool and shred meat while straining the liquid from the meat.

Soak the bread in evaporated milk

In a saute pan medium heat cook the garlic and onion with canola oil until translucent. Blend the vegetables with the soaked bread, using all evaporated milk, walnuts and enough stock to make a smooth paste. Mix the paste wirth 1 1/2 cup reserved stock while heating the shredded chicken up.

Pour warmed chicken over rice, garnish with half hard boiled egg and slices of black olive.