Ají de gallina

Boil the chicken until cooked through, let it cool, and shred it into strips; reserve the broth.

Soak the bread in milk or broth, then mash it.

Sauté the onion, garlic, and ají paste or mild chili until fragrant.

Add the bread mixture, nuts, and a little broth, and simmer until you have a creamy sauce.

Add the chicken and parmesan, and cook until the sauce is thick and silky.

Serve with rice, potatoes, a boiled egg, and olives.