Ají de Gallina: Peruvian Spicy Creamed Chicken

Turned out great! A few things I did different (as per my Peruvian MIL's suggestions) were to use saltines instead of bread, a tablespoon of aji amarillo paste instead of processing the peppers, then add a liberal dash of tumeric for deeper color. I also sauteed the onions and garlic in butter instead of oil and omitted the walnuts because I didn't have any on hand. I had a Costco rotisserie chicken so I just shredded that up and boiled the bones to get broth.