Aji de Gallina
Place the chicken in a saucepan, add just enough boiling water to cover, then bring to the boil and simmer for 8-10 minutes, or until opaque and cooked through. Remove from the water and set aside on a plate to cool, reserve the cooking liquor. When cool enough to handle, shred the chicken. Meanwhile, soak the breadcrumbs in the milk.
Heat the oil in a large frying pan over a medium-high heat and fry the onion for 7-8 minutes, or until softened and golden. Add the garlic and fry for a further minute until fragrant. Stir in the palillo seasoning and the Aji Amarillo paste and seasoning and fry for a minute, adding a little more oil if the mixture looks dry. Add the shredded chicken and stir to coat in the spices for a minute, then pour in the soaked breadcrumbs and milk. Add 100ml of the reserved stock, bring to a boil then lower the heat and simmer gently for five minutes until the sauce is rich and creamy, adding a little more stock if it gets too thick. Season to taste with salt and freshly ground black pepper. Serve with rice and/or boiled potatoes.