Cook the Chicken: In a large pot, add 1.5 lbs of chicken breasts and cover with salted water or broth. Bring to a boil and let it simmer for 15–20 minutes until the chicken is fully cooked. Remove and shred once cooled.

Prepare the Sauce Base: In a skillet, heat 2 tbsp of vegetable oil over medium heat. Add 1 diced yellow onion and sauté for about 5–7 minutes until translucent.

Add Aromatics: Incorporate 3 minced garlic cloves, sauté for an additional 1–2 minutes until fragrant.

Incorporate Spices and Aji Amarillo: Mix in 4–6 tbsp of Aji Amarillo paste, stirring for 3 minutes. Add cumin and turmeric, cooking for another minute.

Combine Ingredients for the Sauce: Pour in reserved chicken broth and 1 cup of evaporated milk, stirring gently. Whisk in ½ cup of potato flakes and simmer for about 5 minutes.

Finish the Dish: Fold in shredded chicken into the sauce and simmer on low heat for an additional 5–10 minutes, stirring occasionally.

Serve and Garnish: Serve the dish over a bed of rice, garnished with sliced hard-boiled eggs and olives.