Chicken in Chile Sauce with Cashews

1. Cover chicken with 1-inch cold water in a medium saucepan. Add 1 teaspoon salt and bring to a boil. Cook until tender and thoroughly cooked, 10 to 15 minutes, depending on thickness.
2. Remove chicken breasts and let cool. Discard all but 1/2 cup cooking liquid. In a small bowl, soak bread in reserved liquid. When chicken is cool enough to handle, shred it into small pieces and set aside.
3. Heat oil in a large skillet over medium heat. Add onion, garlic, paprika and aji chile. Cook until onions are soft, 5 to 7 minutes. Reduce heat to low and add soaked bread. Stir continuously with a wooden spoon, breaking up bread, about 3 minutes.
4. Add cashews, evaporated milk, grated cheese and shredded chicken. Continue cooking 5 minutes more, or until thoroughly heated. Transfer chicken mixture to the center of a large serving platter. Arrange potatoes around outer edge of platter. Top with hard-cooked egg halves and olives. Garnish with chopped chives.

Recipe reprinted with permission from Nirmala Narine's In Nirmala's Kitchen: Everyday World Cuisine (Lake Isle Press, 2006).