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1
Put the chicken into a large pan with the onion, 1 garlic clove, the peppercorns, and salt, cover with cold water, and bring to a simmer.
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2
Continue simmering for about 15 minutes, add the carrots, and cook for 10 more minutes.
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3
Add the zucchini and continue cooking over low heat until the chicken is just tender and the vegetables still a little al dente, about 10 minutes.
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4
Strain, reserving the stock.
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5
Heat the oil in a flameproof casserole and gently fry the onion and remaining garlic until translucent.
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6
Blend the tomatoes to a fairly smooth sauce and add to the onion with 1/2 cup (125 ml) of the reserved stock.
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7
Let the sauce reduce over medium heat for about 5 minutes.
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8
Add the chicken pieces and vegetables, the raisins; almonds, chorizo, chiles, and chile juice and cook slowly for 8 minutes more, stirring the mixture from time to time to avoid sticking.
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9
The sauce by then should be reduced.
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10
Heat the oil in a skillet, add the bread crumbs, and fry them, stirring them all the time until they are an even gold color, about 8 minutes.
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11
Then sprinkle the bread crumbs over the chicken and vegetables and serve immediately.
