Boil chicken in chicken broth for 30 minutes, or until cooked through.

Remove chicken from broth and reserve the broth.

Debone or shred the chicken into bite-sized pieces.

Heat olive oil in a large saucepan over medium heat.

Sauté chopped onion, sliced jalapeno pepper, minced garlic, and saffron for 7 minutes, or until onions are golden.

Soak white bread in 2 cups of the reserved chicken broth.

Blend the bread and broth mixture in a food processor until smooth.

Add the bread mixture to the onion mixture in the saucepan.

Simmer and thicken the sauce for about 8 minutes.

Stir in chopped walnuts, grated parmesan cheese, and shredded chicken.

Cook until the sauce thickens to a cream-like consistency, about 5 minutes.

Stir in evaporated milk and cook for another 5-10 minutes.

Serve over cooked brown rice.

Garnish with slices of hard-cooked eggs, if desired.