Chicken with Fried Bread Crumbs

1. 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.

2. 2

   Continue simmering for about 15 minutes, add the carrots, and cook for 10 more minutes.

3. 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.

4. 4

   Strain, reserving the stock.

5. 5

   Heat the oil in a flameproof casserole and gently fry the onion and remaining garlic until translucent.

6. 6

   Blend the tomatoes to a fairly smooth sauce and add to the onion with 1/2 cup (125 ml) of the reserved stock.

7. 7

   Let the sauce reduce over medium heat for about 5 minutes.

8. 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.

9. 9

   The sauce by then should be reduced.

10. 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.

11. 11

    Then sprinkle the bread crumbs over the chicken and vegetables and serve immediately.

* Per serving · 4 servings · Values may vary.