Inspired by Spanish romesco, using ground almonds instead of bread for a rich, nutty, GF sauce.
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Poach the chicken breasts in the chicken stock until fully cooked, then remove the chicken to cool and shred it into fine strips, reserving the stock.
In a dry skillet, toast the almonds over medium heat until fragrant and lightly golden, then pulse them in a food processor until they reach a fine, flour-like consistency.
Place the roasted red pepper, toasted almond flour, and half of the evaporated milk into a blender and process until completely smooth.
Heat olive oil in a large pot and sauté the diced onion and garlic until translucent and soft, about 5-7 minutes.
Stir in the aji amarillo paste and smoked paprika, cooking for another 3 minutes to develop the flavors and release the oils.
Pour the almond-pepper puree and the remaining chicken stock into the pot, simmering on low heat for 10 minutes until the sauce begins to thicken.
Fold in the shredded chicken and the remaining evaporated milk, stirring constantly until the sauce is creamy and coats the back of a spoon.
Season with salt and pepper to taste, and serve hot over white rice or boiled potatoes, garnished with egg halves and olives.
