Ingredients
| 1 | lg. (4 lb.) frying chicken | | 1 | leek, trimmed, washed and chopped | | 1 | md. onion, peeled and chopped | | 1 | md. carrot, peeled and chopped | | 1 | tomato, chopped | | 2 tsp. | coarse salt | | 1 tbsp. | peppercorns | | 2 | bay leaves | | 2 cups | soft bread crumbs | | 1 cup | milk | | 1/2 cup | olive oil | | 2 | onions, finely chopped | | 2 | garlic, minced | | 1 tsp. | ground cumin | | 1 tbsp. | yellow Aji, Amarillo or | | Chile powder | | 1/3 cup | finely chopped or | | ground walnuts | | 1 cup | grated Parmesan cheese | | 2 lbs. | sm. potatoes, boiled, peeled and halved | | 4 | hard-boiled eggs, halved | | Chopped parsley for garnish |
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Instructions
Place chicken in a large pot and fill with water to halfway up sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done. Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bitesize pieces. Meanwhile, strain broth and reserve 4 cups.
Soak the bread in the milk. Heat oil in a large skillet over medium heat. Add the onions and saute until soft and golden, about 10 minutes. Add the garlic and cumin and sautJ for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onionbread mixture in a blender, puree until smooth and return to skillet.) Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.
Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.
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