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1
* Place chicken in a large pot and add enough water to fill half way to the top of the chicken.
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2
* Add carrot, celery, onion, tomato, salt, pepper and bay leaves.
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3
* Cover, bring to a boil, reduce heat and simmer approximately 45 minutes. Remove chicken onto a plate to cool at which time all meat should be removed from the bones. (Shred into bite size pieces)
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4
* Strain the broth and reserve 4 cups.
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5
* Soak bread crumbs in evaporated milk.
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6
* Heat oil in a large skillet.
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7
* Add onions and sautee until golden and translucent.
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8
* Add garlic, turmeric and cumin and sautee for 1 more minute.
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9
* Add softened bread and aji, stir and cook for another minute.
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10
* Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.
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11
* Add the chicken meat and simmer for 5 to 8 more minutes, adding more stock if needed.
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12
* Stir in walnuts and Parmesan cheese, and simmer on low heat for 5 minutes, or until slightly thickened.
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13
* Spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.
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14
* Serve over rice.
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15
Enjoy!
