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Poach the chicken breasts in the chicken stock for 20 minutes. Drain, shred and reserve. While the chicken is cooking, prepare the other ingredients
In a saucepan, heat the oil and sauté the onion, garlic, turmeric, cumin and finely chopped Aji Amarillo or paste. Fry this until the onions are cooked and slightly golden
Soak the bread or cream crackers in 2 cups of the stock from the poached chicken and place in a blender for a couple of minutes and then add this mixture to the pan with the onion mix
Cook slowly for 10 minutes, stirring until slightly thickened
Add the chopped walnuts, grated Parmesan and shredded chicken. Cook until it has a thick creamy texture. About 5 minutes before serving, add the evaporated milk and continue cooking in very low heat. If it’s too thick add a bit of milk or the stock to loosen it. Check for salt
Serve over the boiled rice and garnish with halved potatoes, boiled eggs in quarters and olives. This dish is even better the next day!