Cook the chickens in boiling water until tender, about 25 minutes. Shred the chicken and set aside.
Soak the crustless bread in the milk in a separate container. Add the chile powder and mix.
Place the onion in a skillet with the oil and sauté. When the oil comes to a boil, add the salt, cumin, coriander, and pepper to taste.
Cook the mixture for a while, then add the soaked bread, mashed smooth. Next add the shredded chicken and the grated cheese. Simmer for 20 minutes, covered, checking to see that the mixture does not burn. Then add the walnuts, stirring to blend them in.
Serve hot, garnished with hard-boiled eggs.
3 chickens, cut up
water to cover
1 loaf bread, crust removed
1 can evaporated milk
2 tablespoons aji chile powder
1 onion -- minced
1 teaspoon cumin
1/2 teaspoon coriander
freshly ground black pepper
1 cup Parmesan cheese -- grated
1/2 cup walnuts, peeled and finely ground
4 hard-boiled eggs -- sliced