Ají de Gallina

Cut the chicken breast into 2-3 pieces, place in a pot, pour in the chicken stock (500 ml), add half an onion, 1 garlic clove and salt. Bring to a boil and cook over medium heat for 20-25 minutes until done. Remove the chicken, let it cool, and shred it into strands; strain the broth and set it aside — it will go into the sauce.

Break the crustless bread into pieces, pour in 150 ml of milk and leave for 10 minutes to soften.

Heat the oil in a skillet and sauté the remaining finely chopped onion and 2 garlic cloves for 5-7 minutes until soft. Add the ají amarillo paste and cumin, and cook for another 3-4 minutes, stirring, until the paste darkens and releases a bright aroma.

Blend the soaked bread together with the milk, walnuts and 200 ml of broth using an immersion blender until smooth and creamy; pour back into the skillet.

Pour in the remaining broth (300 ml) and milk (150 ml), add the shredded chicken and grated parmesan. Simmer over low heat for 10-15 minutes, stirring often, until you get a thick, creamy sauce; season with salt and pepper to taste.

Meanwhile, boil the potatoes in salted water for 20-25 minutes until tender, and hard-boil the eggs (9-10 minutes), then cool, peel and cut in half. Cook the rice separately according to the package instructions.

Arrange the rice and potato halves on plates, then generously spoon the creamy ají de gallina sauce over the top. Garnish with the egg halves and black olives, and serve immediately while hot.