Instructions
Follow the steps and taste along the way.
Cook the chicken
Place the chicken breasts in a pot, add 1,200 ml water and 6 g salt, and bring to a gentle boil. Reduce the heat and cook for 15–18 minutes, until the meat is fully cooked through in the center. Remove the chicken, set aside 300 ml of the cooking broth, and shred the meat into strands once it has cooled.
Prepare the sides
Place the potatoes in a pot with 1,500 ml water and cook for 18–22 minutes, until a knife pierces them easily; drain. Boil the eggs for 9 minutes, cool, and peel. Rinse the rice, place it in a pot with 360 ml water and 2 g salt, cover, and cook over the lowest heat for 12 minutes. Remove from the heat and leave covered for another 10 minutes.
Soften the bread
Tear the bread into a bowl, pour over the evaporated milk and 150 ml of the reserved chicken broth, and leave to soak for 5 minutes. Then blend the mixture until smooth.
Fry the sauce base
Heat the oil in a wide pan over medium heat. Add the finely chopped onion and fry for 7–8 minutes, until softened and lightly golden around the edges. Stir in the crushed garlic and ají amarillo, fry for 1 more minute, and keep stirring so the garlic does not brown.
Finish the creamy sauce
Pour the blended bread mixture and the remaining 150 ml broth into the pan. Cook over low heat for 5 minutes, stirring frequently. Stir in the finely chopped walnuts, Parmesan, 3 g salt, and black pepper. Add the shredded chicken and heat for another 4–5 minutes. The sauce should be thick and creamy; if it is too thick, thin it with 30–50 ml hot water.
Serve
Place a portion of rice, half a cooked potato cut into slices, and a quarter of the chicken with sauce on each plate. Garnish with half a boiled egg and two olives. Serve immediately while the sauce is hot.
