Creamy shredded chicken with ají amarillo (Ají de gallina)

1. Simmer the chicken breasts gently in the salted water for 20-25 minutes, then lift out, let cool slightly and shred into thin strands with two forks; keep the cooking broth.

2. Cut the crusts off the bread, tear up the crumb and soak it in the evaporated milk for 15 minutes; meanwhile boil the potatoes and the eggs in separate pans (the eggs for 10 minutes).

3. In a wide pan, cook the finely chopped onions gently in the oil for 10 minutes until soft and translucent, add the crushed garlic and ají amarillo paste and fry for another 3-4 minutes, stirring, until fragrant.

4. Blend the soaked bread with the milk and the pecans until smooth, pour into the pan and thin with enough broth to get a creamy, thick sauce; simmer gently for 5 minutes.

5. Stir in the shredded chicken and the grated Parmesan, season with pepper and salt if needed and heat through for a few more minutes – if it's too thick, loosen with a little broth.

6. Pile onto sliced boiled potatoes on each plate, add half a boiled egg and some black olives, and serve with white rice.

Tip: Ají amarillo is more fruity than fiery – if you like it hotter, add a small piece of habanero to the paste.