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Ingredients
| 2 | whole | potatoes, purple Peruvian small; peeled |
| 1.5 | pound | chicken, thigh |
| 1 | whole | spice, bay leaf |
| 1 | teaspoon | spice, peppercorn, black |
| 1 | whole | carrot unpeeled; cut into large chunks |
| 1 | stalk | celery cut into large chunks |
| 6 | clove | garlic minced |
| 1 | knob | ginger unpeeled; cut into large chunks |
| 1 | whole | onion, red unpeeled; cut into large chunks |
| 1 | knob | spice, tumeric unpeeled; cut into large chunks |
| 1 | whole | onion, yellow diced |
| 1⁄4 | cup | mayo or shredded parmesan cheese |
| 1⁄2 | cup | walnuts finely chopped |
| 2 | tablespoon | oil, evoo |
| 1 | teaspoon | spice, tumeric |
| 1 | teaspoon | spice, cumin, ground |
| 3 | tablespoon | ají amarillo paste |
| 1 | can | coconut cream 5.8oz |
| pinch | salt & pepper to taste | |
| GARNISH & SIDES | ||
| 1⁄4 | cup | cilantro chopped |
| 4 | cup | cauliflower, riced prepared to taste |
| 4 | whole | egg boiled and peeled |
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