Place hen or chicken in pan with celery, bay leaf, carrot and salt. Cover with hot water. Bring to a boil and cook until tender. (Chicken will take 35 minutes. Hen will take longer).
Remove chicken from pan and shred in large pieces. Save ˝ cup broth approximately.
In a separate pan sauté garlic, onion, pepper and aji (chili) until onion is cooked but not colored. Add bread soaked in milk and stir. Add broth. If necessary add milk to reach the desired consistency.
Add the shredded hen, salt and ground pecans.
Place mixture in the center of platter and decorate with potatoes cut in halves. Sprinkle with Parmesan cheese. Garnish with olives, hard-boiled eggs cut in halves and parsley.
Serve with white rice.