Gather the ingredients.

Cook 4 yellow potatoes in salted water until tender when pierced with a fork.

Let cool, peel, cut into quarters, and set aside.

Place 4 slices white bread in a small bowl and pour the ¾ cup of evaporated milk over it to soak. Set aside.

Place 1 ½ pounds chicken breasts in a pot with the chicken stock and bring to a simmer.

Cook for 10 to 15 minutes until chicken is just barely cooked through.

Set chicken aside to cool, reserving the stock.

Strain the stock and reserve 2 cups.

Shred the cooled chicken into bite-sized pieces.

Remove stems and seeds from 3 to 4 aji peppers .

In a blender, process the peppers with ½ cup vegetable oil . Blend until smooth.

Add to a medium saucepan the vegetable oil and ají mixture. Add 2 cloves garlic (minced) and 1 large onion (finely chopped) to the pan and then cook until the onion is soft.

Remove the mixture from the heat and let it cool.

Add the soaked bread, 3 tablespoons coarsely chopped walnuts , and 3 tablespoons grated Parmesan cheese to the blender and process until smooth. Add 1 to 2 tablespoons evaporated milk, or even some of the strained chicken stock , if the mixture is not smooth.

Add the cooked onion mixture into the blender and process briefly until well combined.

Place the yellow mixture into a pan and add 1 ½ cups of the reserved chicken stock . Stir together until combined.

Bring the sauce to a low simmer. Add in the chicken and heat until warmed through, adding more chicken stock if the sauce is too thick.

One portion of chicken goes over ½ cup of cooked white rice , garnished with a few quarters of yellow potatoes , a couple of quartered hard-boiled eggs , and black olives . Enjoy.