1 carrot -- peeled and sliced
2 onions -- one sliced and one
-- minced
4 pounds chicken -- quartered
1/2 loaf white bread -- crust removed
12 ounces evaporated milk
8 fresh aji chilies -- seeded and stemmed,
-- pureed
2 cloves garlic -- minced
1/4 cup cooking oil
3 cups chicken broth
1 cup parmesan cheese -- grated
1/4 cup chopped walnuts
8 potatoes -- boiled in jackets,
-- peeled and sliced
3 hard-boiled eggs
freshly ground black pepper
Instructions:
Bring 1 quart of salted water to a boil in a large pot, then add the
carrot, sliced onion, and chicken. When the chicken is poached (about
45 minutes), remove it from the water, cool, and shred it into small
strips. Strain the broth and reserve the carrot and onion and 3 cups
of the broth. Break the bread into pieces and soak them in the milk.
In a large pot, sauté the minced onion, pureed chilies, and garlic
in the oil for a few minutes, then add the reserved carrot and onion.
Add pepper to taste. Stir over medium heat for about 20 minutes until
thick. Place the potatoes on serving plates and pour the chicken sauce
over them. Garnish with the hard-boiled egg halves.
