Ingredients
1 large chicken (about 3 1/2 4 pounds)
1 medium carrot, peeled and cut in large chunks
2 celery stalks
1 medium onion, peeled and quartered
1 tomato, chopped
2 teaspoons salt
1 teaspoon pepper
2 bay leaves
2 cups soft bread crumbs
1 cup evaporated milk
1/2 cup olive oil
2 onions, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon turmeric (optional for color)
1 tablespoon Aji paste (Peruvian yellow chili pepper)
1/3 cup ground walnuts
1 cup grated Parmesan cheese
2 pounds small potatoes, boiled, peeled and halved
4 hard-boiled eggs sliced
1 tbsp Chopped parsley
Preparation
- Place chicken in a large pot and add enough water to fill half way to the top of the chicken.
- Add carrot, celery, onion, tomato, salt, pepper and bay leaves.
- Cover, bring to a boil, reduce heat and simmer approximately 45 minutes. Remove chicken onto a plate to cool at which time all meat should be removed from the bones. (Shred into bite size pieces)
- Strain the broth and reserve 4 cups.
- Soak bread crumbs in evaporated milk.
- Heat oil in a large skillet.
- Add onions and sautee until golden and translucent.
- Add garlic, turmeric and cumin and sautee for 1 more minute.
- Add softened bread and aji, stir and cook for another minute.
- Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.
- Add the chicken meat and simmer for 5 to 8 more minutes, adding more stock if needed.
- Stir in walnuts and Parmesan cheese, and simmer on low heat for 5 minutes, or until slightly thickened.
- Spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.
- Serve over rice. Enjoy!
