Boil chicken in the broth. Remove bones and break into bite size pieces. Fry
onion, chili peppers, garlic and saffron in oil in a large saucepan
. Season with salt and pepper. Fry until golden. Soak bread in 2 cups of chicken broth and combine bread/broth mixture in a food processor
. Transfer to saucepan and cook slowly to thicken. Add nuts, parmesan cheese, and chicken. Cook until it thickens into a cream-like consistency. Stir in evaporated milk and cook for another 5 to 10 minutes. Serve with white rice. Garnish
with quartered hard boiled eggs olives if desired.