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1
Peel and mince 1 onion, and set aside.
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2
In a large, heavy pot, heat olive oil over medium heat.
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3
Add chicken breasts; brown on each side for 10 minutes.
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4
Add garlic; saute 1 minute.
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5
Stir in 1 teaspoon salt, 1 teaspoon pepper, reserved minced onion, and paprika.
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6
Saute until onion becomes soft, 3 to 4 minutes.
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7
Add 3 cups water; bring to a boil.
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8
Reduce heat; cover, and simmer for 30 minutes.
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9
Add parsley and scallions; simmer until softened, about 5 minutes more.
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10
Transfer chicken to a large bowl to cool.
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11
Strain cooking liquid; pour over chicken.
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12
Working over the bowl, remove meat from bones; discard skin and bones.
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13
Using your fingers, shred meat.
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14
Cover, and chill 30 minutes.
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15
Cut beans into 1/4-inch-long pieces.
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16
Place in a bowl; set aside.
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17
Wash, peel, and grate carrots.
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18
Place in another bowl; set aside.
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19
Bring a large pot of salted water to a boil.
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20
Blanch cut beans until just tender, about 2 minutes.
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21
Remove beans from water using a slotted spoon.
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22
Place in bowl of ice water to cool.
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23
Remove from water, and set aside.
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24
Return salted water to a boil.
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25
Blanch carrots, until just wilted, about 1 minute.
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26
Remove with a slotted spoon, and place in a bowl of ice water to chill.
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27
Drain carrots, and set aside.
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28
Slice remaining onion into thin rounds.
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29
Place in a third bowl; cover, and set aside.
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30
Wash and peel potatoes.
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31
Place in a large bowl; cover with cold water.
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32
Set aside.
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33
Cover bottom of a medium stockpot with 2 inches of vegetable oil.
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34
Heat oil until a frying thermometer registers 375F.
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35
Grate a potato over a towel, pat dry, and immediately place in hot oil.
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36
Fry until golden brown.
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37
Using a slotted spoon, remove potato from oil, and transfer to a large paper-towel-covered surface; drain.
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38
Repeat with remaining potatoes, adding vegetable oil if necessary.
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39
In a large serving bowl, toss all reserved ingredients with mayonnaise.
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40
Season with salt and pepper, and serve.
