Boil 4 starchy potatoes in salted water until tender. Meanwhile, poach 1 chicken breast in salted water until it reaches 165°F / 74°C. Shred it, keeping the broth.
Soak 4 bread rolls in enough of the broth to soften them, then blend into a smooth puree.
Char 4 ají amarillo peppers, then peel and chop them. Fry them in 1 teaspoon of vegetable oil with 1 finely chopped onion, 4 minced garlic cloves, and 55g of pecans until soft, then blend smooth.
Return the sauce to the pan with the bread puree and chicken. Season with salt, black pepper, and cumin, and heat through, stirring.
Stir in 100g of grated Parmesan and 2 tablespoons of evaporated milk, then turn off the heat. Serve with the potatoes, 4 lettuce leaves, 2 hard-boiled eggs, and 4 kalamata olives.
