Serves 6 to 8
2 pounds boneless, skinless chicken breasts
1 teaspoon salt, plus more to taste
2 slices white bread crusts removed
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon smoked paprika
1 tablespoon ground aji chile or cayenne pepper
1/2 cup unsalted cashews nuts,finely chopped
3/4 cup evaporated milk
5 tablespoons grated Parmesan cheese
8 small Peruvian blue or red bliss potatoes, boiled and cut in half
3 hard-boiled eggs, cut in half lengthwise
1/2 cup pitted black Kalamata olives
Finely chopped fresh chives, for garnish
1. Cover the chicken breasts with 1 inch cold water in a medium saucepan. Add 1 teaspoon salt and bring to boil. Boil until tender and cooked through, 10 to 15 minutes depending on the thickness of the breast.
2. Remove the chicken breasts and set aside to cool. Discard all but 1/2 cup of the cooking liquid. In a small bowl, soak the bread in the reserved liquid and set aside. When chicken is cool enough to handle, shred it into small pieces and set aside.
3. Heat the oil in a large skillet over medium heat. Add the onion, garlic, paprika, and aji chile and cook until onions are soft, about 5-7 minutes. Reduce heat to low and add the soaked bread. Stir continuously with a wooden spoon breaking up the bread, about 3 minutes.
4. Add the cashews, evaporated milk, grated cheese, and shredded chicken; continue cooking for about 5 minutes more or until heated through. Transfer chicken mixture to the center of a large serving platter. Arrange potatoes around the outer edge of the platter. Top chicken with the hard-boiled egg halves and olives, and garnish with chopped chives.