Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.

Stir in the aji amarillo paste and cook for 3-4 minutes, allowing the flavors to meld together.

In a blender or food processor, combine the evaporated milk, chicken broth, grated Parmesan cheese, chopped walnuts, and breadcrumbs. Blend until smooth.

Pour the blended mixture into the skillet with the onion and aji amarillo paste. Stir well to combine, then bring the mixture to a simmer.

Add the shredded rotisserie chicken to the skillet and mix well, ensuring the chicken is evenly coated with the sauce. Cook for 10-15 minutes, or until the sauce has thickened and the chicken is heated through.

Season the stew with salt and pepper to taste, then stir in the chopped cilantro.

To serve, place a scoop of cooked white rice on each plate. Arrange the boiled potato halves and hard-boiled egg halves around the rice. Spoon the creamy chicken stew over the rice and garnish with black olives. Enjoy your delicious Creamy Peruvian Chicken Stew!