Spicy Slow Cooker Peruvian Aji de Gallina

Ingredients:

• 2.5 to 3 pounds boneless, skinless chicken thighs

• 1 medium onion, finely chopped

• 4 cloves garlic, minced

• 2 tablespoons vegetable oil

• 2 to 3 slices of white bread, crust removed

• 1 1/2 cups chicken broth

• 1 cup evaporated milk

• 1 cup grated Parmesan cheese

• 2 tablespoons aji amarillo paste (Peruvian yellow chili paste) - adjust to taste

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon ground cumin

• Salt and black pepper to taste

• 2 boiled eggs, sliced, for garnish

• Sliced black olives, for garnish

• Chopped fresh parsley, for garnish

• Cooked white rice, for serving

Instructions:

• Sear the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken thighs with salt and black pepper. Sear the chicken thighs on both sides until they are browned. You don't need to fully cook them; just give them some color. Transfer the seared chicken to the slow cooker.

• Saute Onions and Garlic: In the same skillet, add the chopped onions and minced garlic. Sauté them until they become translucent and fragrant. Transfer the sautéed onions and garlic to the slow cooker.

• Prepare the Aji Amarillo Mixture: In a blender or food processor, blend the aji amarillo paste, evaporated milk, and the slices of white bread until you have a smooth, thick, and creamy mixture. Pour this mixture into the slow cooker.

• Add Spices and Broth: To the slow cooker, add the ground turmeric, ground cumin, and chicken broth. Mix everything well to combine.

• Cook in the Slow Cooker: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is tender and fully cooked.

• Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir to combine.

• Finish the Dish: Add the grated Parmesan cheese to the slow cooker and stir until the cheese is melted and the sauce is creamy. Taste and adjust the seasoning with more salt and black pepper if needed.

• Serve: Serve the Aji de Gallina hot over cooked white rice. Garnish with sliced boiled eggs, black olives, and chopped fresh parsley.

Enjoy this flavorful and spicy Peruvian Aji de Gallina with your family and friends. The creamy, spicy sauce combined with tender chicken is a true Peruvian delight.