Satisfying & Creamy Peruvian Chicken Aji de Gallina

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1. 1Step 1: If the potatoes haven't been prepared by boiling until fork tender, do so now. Slice in half and set aside, covered to keep warm. Season lightly with sea salt.
2. 2Step 2: Soak the bread in a shallow dish or bowl with the ½ cup milk. Set aside.
3. 3Step 3: In a large pot over medium high heat, boil the chicken breasts in salted water for approximately 12 minutes, or just until cooked all the way through (the juices will run clear). Let the chicken cool until it's cool enough to handle. Shred the chicken using two forks or your fingers.
4. 4Step 4: Heat the avocado oil in a large cast iron skillet over medium heat. When hot, stir in the aji amarillo paste. Add the onion to the pan and cook for a couple minutes, then add in the garlic. Cook, stirring frequently, until fragrant and tender. Remove from the heat and set aside.
5. 5Step 5: Add the milk soaked bread, walnuts and Parmesan cheese to a high speed blender. Blend until smooth. Then, pour in the aji amarillo, onion and garlic mixture from the pan. Pulse until incorporated.
6. 6Step 6: Pour the mixture into the skillet and cook with 1 cup of chicken broth. Bring to a simmer and stir in the shredded chicken. Add more chicken broth until the desired consistency is reached.
7. 7Step 7: Serve the chicken over top of a halved boil potato. Add a scoop of rice on the side. Garnish with half of a hard boiled egg and black olives. Serve immediately and enjoy!