Chicken braised in peruvian yellow pepper puree recipe

Ingredients

• 2 tablespoons unsalted butter
• 2½ tablespoons all-purpose flour
• 1½ cups milk
• ½ cup grated Spanish onion
• Kosher or fine sea salt
• Pinch of cayenne pepper, or to taste
• 5 cups shredded cooked chicken, preferably thigh meat
• 2/3 cup ají amarillo paste or Improvised Ají Amarillo Puree
• Black olives
• Sliced hard-boiled eggs
• Basic White Rice

Make the Bechamel
1. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook until the roux is smooth and bubbly but not taking on any color, about 3 minutes. Pour in the milk, whisking constantly until smooth. Bring to a simmer, whisking, and stir in the onion. Cook, whisking constantly, making sure to get into the corners of the pan, until the sauce is thickened and glossy, about 4 minutes. Season the béchamel with salt and cayenne to taste.
2. Fold the chicken and then the yellow pepper paste into the sauce. Check the seasonings again, adding salt and/or cayenne if you like. Heat over low heat, stirring gently, until heated through and bubbly.
3. Transfer the chicken to a platter and top with the black olives and hard-boiled eggs. Set a serving bowl of the rice alongside.