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1
In a large stockpot, bring the chicken, onion, carrots, celery, dill, parsley, bay, peppercorns, cayenne pepper, salt, and water to a boil.
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2
Decrease heat to low and simmer until the chicken is tender (50 minutes).
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3
Remove chicken from pot and set aside to cool.
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4
Let stock continue to simmer for another 15 minutes, then strain into a clean stockpot and set aside.
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5
Using two forks, shred the chicken (removing any meat clinging to the bones).
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6
In a small mixing bowl, combine the orange juice and lime juice.
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7
Break the chiles into pieces and soak in the juice mixture for 20 minutes.
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8
Transfer to a blender and blend until smooth; set aside.
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9
In a large skillet, melt the butter, then saute the onions with the turmeric until the onions are soft and translucent (8 minutes).
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10
Add the garlic and cumin and saute for another minute.
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11
Soak the bread in the evaporated milk.
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12
Add the blended chile mixture to the skillet and cook until the liquid cooks off (10 minutes).
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13
Skim off any fat that may have risen to the surface on the cooling stock.
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14
Add the soaked bread to the skillet (discarding the milk) and cook, stirring constantly for 30 seconds. Add the contents of the skillet to the stock along with the walnuts, potatoes, and cheese, and cook, stirring occasionally, until thick enough to coat the spoon (30 minutes).
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15
Add the chicken meat, and let simmer 10 more minutes.
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16
Ladle the stew into bowls and garnish with the sliced eggs.
