Recipe - Aji De Gallina (Chicken In A Spicy Sauce)

4 pound Frying chicken
1 Leek; trimmed, washed,
; and chopped
1 md Onion; peeled, chopped
1 md Carrot; peeled, chopped
1 Tomato; chopped
2 teaspoon Coarse salt
1 tablespoon Peppercorns
2 Bay leaves
2 cup Soft bread crumbs
1 cup Milk
One half cup Olive oil
2 Onions; finely chopped
2 Garlic cloves; minced
1 teaspoon Ground cumin
1 tablespoon Yellow Aji; Amarillo or
Chile powder
1/3 cup Finelychopped or ground
walnuts
1 cup Grated Parmesan cheese
2 pound Small potatoes; boiled,
peeled,
; and halved
4 Hardboiled eggs; halved
Chopped parsley; for garnish

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. 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 onionbread 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. 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. This recipe
yields 4 to 6