Peruvian Chicken Chili with Peanuts

Ingredients

• 1 cup olives black pitted coarsely chopped
• 6 servings pepper black freshly ground
• 1 cup evaporated milk 
• 5 medium garlic clove minced
• 0.5 teaspoon ground allspice 
• 2 pounds ground chicken dark white ( meat or a mixture of and meat)
• 1 teaspoon ground cumin 
• 4 medium jalapeno minced stemmed
• 6 servings kosher salt 
• 1 cup chicken broth low-sodium
• 1.5 ounces parmesan cheese finely grated
• 12 ounces roasted peanuts salted coarsely chopped
• 0.3 cup vegetable oil 
• 2 medium onion yellow finely chopped

Equipment

• wooden spoon
• dutch oven

Directions

1. Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add the chicken, breaking it up into small pieces with a wooden spoon, and cook, stirring occasionally, until browned and cooked through, about 9 minutes.Reduce the heat to medium.
3. Add the onions, garlic, jalapeños, cumin, and allspice, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the vegetables soften, about 6 minutes.
4. Add the peanuts, stock or broth, milk, and cheese, stir to combine, and bring to a simmer. Reduce the heat to low, cover with a tightfitting lid, and simmer, stirring occasionally, until slightly thickened and the flavors have melded, about 30 minutes. Taste and season with salt and pepper as needed.
5. Serve topped with the eggs and olives.