Utilizes yuca (cassava) puree for an incredibly smooth and authentic Latin texture.
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Boil the chicken breast in salted water until cooked through, then remove the meat, shred it finely, and reserve 2 cups of the broth.
In a separate pot, boil the cassava until very soft, drain it, and remove the woody central core.
Place the cooked cassava in a blender with the evaporated milk and 1 cup of the reserved chicken broth, blending until it forms a perfectly smooth puree.
Heat oil in a large skillet and sauté the onions and garlic until translucent, then stir in the aji amarillo paste and cook for 5 minutes until fragrant.
Lower the heat and stir the cassava-milk puree into the skillet, mixing well with the onion and chili base.
Add the shredded chicken, ground walnuts, and parmesan cheese to the mixture, stirring constantly to prevent sticking.
Adjust the consistency with more chicken broth if the sauce is too thick; it should be creamy and coat the back of a spoon.
Simmer on low for 5-10 minutes to allow flavors to meld, then serve over white rice garnished with hard-boiled eggs and olives.
