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1
Place chicken in a large pot and fill with water to halfway up sides of bird.
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2
Add in leek, onion, carrot, tomato, salt, peppercorns and bay leaves.
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3
Cover, bring to a boil, reduce the heat and simmer for 45 min, or possibly till chicken is done.
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4
Remove chicken and place in a bowl till cold sufficient to remove the meat from the bones and shred into bite-size pcs.
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5
Meanwhile, strain broth and reserve 4 c..
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6
Soak the bread in the lowfat milk.
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7
Heat oil in a large skillet over medium heat.
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8
Add in the onions and saute/fry till soft and golden brown, about 10 min.
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9
Add in the garlic and cumin and saute/fry for 1 more minute.
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10
Add in softened bread and aji or possibly chile pwdr, and cook for about 1 minute, stirring.
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11
(For a creamier sauce, place onion-bread mix in a blender, puree till smooth and return to skillet.)
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12
Add in 2 c. of the chicken stock and continue cooking till sauce thickens and coats the back of a spoon, about 5 min.
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13
Add in the chicken and simmer for 5 to 8 more min, adding more stock if needed.
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14
Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 min, or possibly till thickened slightly.
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15
To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and Large eggs.
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16
Sprinkle with minced parsley.
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17
This recipe yields 4 to 6 servings.
