Peruvian Ají de Gallina (Creamy Chicken Chili)

Combine the carrot, celery, white onion, bay leaves, chicken breasts, chicken bone, and water in a large pot over medium-low heat.

Simmer gently for 30 minutes once boiling, ensuring a low simmer so the chicken stays tender.

Remove the chicken breasts from the stock and shred the meat into strands; set aside.

Strain the stock through a sieve and measure out 1 liter to use for the sauce.

Toast the crustless white bread slices, cut them into small cubes, and place them into a blender.

Pour the hot reserved chicken stock over the bread to soak, then blend until completely smooth.

Saute the chopped red onion in a pot with vegetable oil over medium heat until translucent and soft.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the ají amarillo, ají panca, and optional ají mirasol pastes, cooking until the mixture thickens and the oil begins to separate from the paste.

Pour the blended bread and stock mixture into the pot with the chili base.

Cook over medium heat, stirring constantly to prevent sticking, until reduced by half and visibly thick.

Pour in the evaporated milk and add the shredded chicken, stirring continuously until the sauce thickens again.

Stir in the freshly grated Parmesan cheese, remove from heat, and season with salt and pepper to taste.

Serve warm over boiled potato slices alongside white rice, garnished with hard-boiled egg halves, olives, and chopped pecans.