Steps
- Boil 4 starchy potatoes in salted water until tender. Meanwhile, poach 1 chicken breast in salted water until it reaches 165°F / 74°C. Shred it, keeping the broth.
- Soak 4 bread rolls in enough of the broth to soften them, then blend into a smooth puree.
- Halve 4 ají amarillo peppers and remove the seeds and veins. Char, peel, and chop them. Fry them in 1 teaspoon of vegetable oil with 1 finely chopped onion, 4 minced garlic cloves, and 55g of pecans until soft, then blend smooth.
- Return the sauce to the pan with the bread puree and chicken. Season with salt, black pepper, and cumin, and heat through, stirring.
- Stir in 100g of grated Parmesan and 2 tablespoons of evaporated milk, then turn off the heat. Serve with the potatoes, 4 lettuce leaves, 2 hard-boiled eggs, and 4 kalamata olives.