Ingredients

• 1 large frying chicken (about 3 1/2 4 pounds)
• 1 leek, trimmed, washed and chopped
• 1 medium onion, peeled and chopped
• 1 medium carrot, peeled and chopped
• 1 tomato, chopped
• 2 teaspoons coarse salt
• 1 tablespoon peppercorns
• 2 bay leaves
• 2 cups soft bread crumbs
• 1 cup milk
• 1/2 cup olive oil
• 2 onions, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon yellow Aji, Amarillo or Chile powder
• 1/3 cup finely chopped or ground walnuts
• 1 cup grated Parmesan cheese
• 2 pounds small potatoes, boiled, peeled and halved
• 4 hard-boiled eggs, halved
• Chopped parsley for garnish

Instructions

1. Place chicken in a large pot and fill with water to halfway up sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done. Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bitesize pieces. Meanwhile, strain broth and reserve 4 cups.
2. Soak the bread in the milk. Heat oil in a large skillet over medium heat. Add the onions and saute until soft and golden, about 10 minutes. Add the garlic and cumin and saute for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mixture in a blender, puree until smooth and return to skillet.) Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.
3. Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.