PERUVIAN SPICY CREAMED CHICKEN - AJI DE GALLINA

Steps:

• 1. Cook the yellow potatoes in salted water until tender when pierced with a fork. Let cool, peel, cut into quarters, and set aside.
• 2. Place the bread in a small bowl and pour the evaporated milk over it to soak. Set aside.
• 3. Place the chicken breasts in a pot with the chicken stock, and bring to a simmer. Poach for 10-15 minutes, until chicken is just barely cooked through. Set chicken aside to cool. Strain broth and reserve 2 cups. Shred the cooled chicken into bite-size pieces.
• 4. Remove stems and seeds from the peppers. In a blender, process peppers with the vegetable oil until smooth.
• 5. Sauté the garlic and onions with the puréed peppers and oil, until the onions are soft and golden. Remove from heat and let cool.
• 6. In a blender or food processor, process the evaporated milk and bread mixture with the nuts and parmesean cheese until smooth. Add the cooked onion mixture and process briefly.
• 7. Return onion mixture to pan, and add 1 1/2 cups of the reserved chicken stock. Bring to a low simmer, and stir in the chicken. Heat until warmed through, adding more chicken stock if sauce is too thick.
• 8. Serve over rice, garnished with the yellow potatoes, slices of hard boiled egg, and black olives.