Ají de Gallina

Add 4 bread slices to a medium bowl and pour ¾ cup evaporated milk over the bread. Set aside.

In a Suvie pan, mix together 2 tbsp olive oil, 3 cloves garlic, ½ large chopped onion, and 2 tbsp ají pepper paste. Season with salt, insert the pan into the bottom zone of your Suvie and broil for 15 minutes.

Remove the pan from your Suvie. Add 1 ¼ cups chicken stock to the pan and stir. Place 1 ¼ pounds chicken breast into the pan and load the pan into the bottom of your Suvie.

Add 4 Yukon gold potatoes to another Suvie pan. Drizzle potatoes with oil and season with salt. Load the pan into the top of your Suvie, input settings, and cook now.

Cook using Suvie settings: Bottom Zone: Roast at 400°F for 1 hour, Top Zone: Roast at 400°F for 50 minutes.

After the cook, remove the pans from your Suvie. Transfer the chicken breasts to a cutting board and shred. Add chicken to a large bowl.

In a blender, add the soaked bread, the chicken stock mixture, 3 tbsp chopped walnuts, and 4 tbsp grated parmesan cheese. Blend until fully incorporated and smooth. Pour sauce over shredded chicken and gently fold together.

To serve, divide rice between plates and top with chicken and sauce. Add hard boiled eggs and roasted potatoes to plates, and garnish with black olives.