| 4 lb Frying chicken | | 1 x Leek trimmed, washed, and chopped | | 1 med Onion peeled, chopped | | 1 med Carrot peeled, chopped | | 1 x Tomato chopped | | 2 tsp Coarse salt | | 1 tbl Peppercorns | | 2 x Bay leaves | | 2 cup Soft bread crumbs | | 1 cup Milk | | 12 cup Olive oil | | 2 x Onions finely chopped | | 2 x Garlic cloves minced | | 1 tsp Ground cumin | | 1 tbl Yellow Aji, Amarillo or Chile powder | | 1/3 cup Finely-chopped or ground walnuts | | 1 cup Grated Parmesan cheese | | 2 lb Small potatoes boiled, peeled, and halved | | 4 x Hard-boiled eggs halved | | Chopped parsley for garnish |
| | 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 bite-size 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 saute for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce , place onion-bread 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 . | | This recipe yields 4 to 6 servings. |
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