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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 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 minutes, or until chicken is done.
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4
Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bitesize pieces.
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5
Meanwhile, strain broth and reserve 4 cups.
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6
Soak the bread in the milk.
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7
Heat oil in a large skillet over medium heat.
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8
Add the onions and saute until soft and golden, about 10 minutes.
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9
Add the garlic and cumin and sautJ for 1 more minute.
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10
Add softened bread and aji or chile powder, and cook for about 1 minute, stirring.
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11
(For a creamier sauce, place onionbread mixture in a blender, puree until smooth and return to skillet.)
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12
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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13
Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed.
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14
Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly.
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15
To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs.
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16
Sprinkle with chopped parsley.
