In a pot, add the chicken breasts and cover with water. Bring to a boil, reduce heat, and simmer until the chicken is cooked through. Remove from pot, let cool, then shred the chicken.

Prepare the Potatoes

In a separate pot, boil the sliced potatoes until tender. Drain and set aside.

Make the Sauce

In a pan, heat olive oil and butter over medium heat. Add the onions and garlic, sauté until translucent. Stir in aji amarillo paste and cook for another 2 minutes.

Combine Ingredients

Add the shredded chicken, chicken broth, evaporated milk, and torn bread into the pan. Stir well and cook for about 10 minutes until the sauce thickens. Add grated Parmesan cheese, salt, and pepper to taste.

Serve

On a plate, layer the boiled potatoes and generously spoon the chicken mixture over the top. Garnish with sliced boiled eggs and black olives.