Check off each step as you cook.

1. 01Poach and shred the chicken.Put chicken in a saucepan with the stock, adding a little more if needed to cover. Bring just to a simmer and cook gently for 15–20 minutes, until the thickest part reaches 165°F / 74°C. Lift onto a clean plate, reserve the stock, and shred when cool enough to handle.
2. 02Prepare the potatoes and eggs.Meanwhile, cover the whole potatoes with water in another pan and simmer for 20–30 minutes, until a knife slides through easily. Drain, peel when cool enough to handle, and cut into thick rounds. In a small pan, cover eggs with water, bring to a gentle boil, and cook for 10–12 minutes. Cool in cold water, peel, and quarter.
3. 03Soak the bread and cook the aromatics.Soak bread in evaporated milk for 5 minutes, then mash or blend until smooth. Heat oil in a wide saucepan over medium-low heat. Cook onion for 7–8 minutes until soft, then stir in garlic, ají paste, cumin, and pepper for 2 minutes.
4. 04Make the golden sauce.Stir the soaked bread mixture and walnuts into the onion. Add reserved stock a little at a time until the sauce falls easily from a spoon. Simmer gently for 5–7 minutes, stirring across the base, then fold in chicken and Parmesan. Warm through for 2–3 minutes without a hard boil and season with salt.
5. 05Bring it to the table.Divide the warm potato rounds among plates and spoon over the chicken and sauce. Finish with the hard-boiled egg wedges and olives.

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