Aji de Gallina 2 (the good one)

 Ok, this one we all agree is much better.

Based on https://www.thespruceeats.com/spicy-creamed-chicken-aji-de-gallina-3029517

Differences from the first try include:

- Chicken torn into strips instead of shredded

- Sauce is more "curry style"

I followed the linked recipe above except:

- Only used 1/2 large onion (because it seemed like a lot of onion)

- Added 1/2 tsp turmeric for color (and because it's good for you)

- I didn't use the chicken poaching water, but instead some chicken stock we made earlier.

- I cooked 3 tsp aji amarillo paste in the onion mix (instead of blending aji peppers).

The pro is:  great meal!

The con is:  takes a long time and uses A ZILLION kitchen things.

Note:  the potato and hard boiled egg really do add to it.

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Idea for next time:

Cube the raw chicken.  Add 1 C water (instead of chicken stock) to the sauce paste.  Then poach the chicken in the sauce, and hopefully it releases its liquid to further loosen it.