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Preheat a large pot or Dutch oven on medium
heat with peanut or vegetable oil. 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. Add the onions,
garlic, jalapeños, cumin, and allspice, and
salt and pepper, stirring to combine. Cook,
stirring occasionally, until the vegetables
soften, about 6 minutes.
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 tight-
fitting 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. Serve topped with
the eggs and olives.
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