Prepare and measure all the ingredients.
Cook the chicken in salted water. Let it cool, then cut it into long strips. Reserve the broth.
Heat a large skillet with the oil and sauté the onion and garlic until soft but not browned.
Add the yellow chili peppers and cook for a couple of minutes.
Pour in the chicken broth and let the peppers cook.

Blend the yellow chili pepper mixture until smooth.
Return the blended sauce to the skillet and add the milk, ground nuts, salt, and crushed crackers. If using bread, blend it with the milk first.
Mix well, add the chicken, and heat through. If you want a thinner sauce, add a little more chicken broth or milk.

PLATING
Place white rice on one side of the plate. Arrange a layer of potatoes, then spoon the ají de gallina over the potatoes. Add the fried plantain on the side and garnish with sliced eggs and olives.
The ají de gallina should cover the potatoes. For the photo, I left half the potatoes visible.