Pu everything in a pot on medium-low heat and count 1 hour from the time it breaks into a boil.

Control that it doesn't simmer too hard or the chicken will go tough.

Remove the chicken breasts and shred the meat.

Pass the stock through a sieve and keep 1 litre from it for the ají de gallina.

Toast the bread and cut in cubes.

Put the bread along with the stock in a blender and blend. The stock should be hot to dissolve the bread. 

Cook the onion in a pot with vegetable oil on medium heat until it goes translucent, soft and doesn't smell strong anymore.

Add the garlic and cook for a minute.

Add the chili pastes and wait for it to thicken. You will notice that the paste starts to separate from the oil.

Add the bread and stock blend along with the evaporated milk and simmer until the volume has reduces by half. Stir every once in a while because it tends to stick to the bottom.

Add the chicken and parmesan cheese and mix.

Correct the level of salt and pepper and serve with rice, potatoes, olives and hard-boiled eggs.