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1
For the chicken: Place an oven rack in the center of the oven.
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2
Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
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3
Rub the chicken on all sides with the oil and season with salt and pepper.
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4
Arrange the chicken pieces in a single layer on the prepared baking sheet.
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5
Bake until a meat thermometer inserted into the thickest part of each piece of chicken registers 160 degrees F, 35 to 45 minutes.
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6
Let the chicken rest for 15 minutes.
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7
For the sauce: Place the bread and half-and-half in the bowl of a food processor.
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8
Allow the bread to soak up the liquid, about 10 minutes.
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9
In a 10-inch nonstick skillet heat the oil over medium-low heat.
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10
Add the shallots and cook, stirring occasionally, until soft, 3 to 4 minutes.
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11
Add the garlic and cook until aromatic, about 30 seconds.
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12
Cool slightly and add to the food processor with the soaked bread.
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13
Add the broth, cheeses, 1/2 cup walnuts, Aji Amarillo paste, and turmeric.
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14
Blend until smooth.
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15
Pour the sauce back into the skillet and bring to a simmer over medium heat.
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16
Simmer until slightly thickened, about 5 minutes.
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17
Season with salt.
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18
Spoon some of the sauce on a platter and arrange the chicken on top.
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19
Sprinkle with the remaining toasted walnuts and cilantro (or parsley, if using) and serve.
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20
Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet.
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21
Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted.
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22
Cool completely before using.
