Adds Spanish chorizo crumbles to the chicken base for an extra kick of paprika and spice.
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Tear the bread into small pieces and soak them in the evaporated milk for 10 minutes, then blend until smooth.
In a large skillet, heat the oil over medium heat and fry the diced chorizo until crispy and the fat has rendered.
Remove the chorizo with a slotted spoon, leaving the reddish oil in the pan to sauté the onions until translucent.
Stir in the garlic and aji amarillo paste, cooking for 5 minutes until the mixture darkens and becomes fragrant.
Pour in the blended bread and milk mixture along with the chicken stock, whisking constantly to prevent sticking.
Add the shredded chicken, ground walnuts, and the reserved crispy chorizo back into the pan.
Simmer on low heat for 10 minutes, then stir in the parmesan cheese until the sauce is thick and creamy.
Serve hot over boiled potatoes and white rice, garnished with black olives and hard-boiled eggs.
