Aji De Gallina (Chicken in a Spicy Sauce)

• 4 lb Frying chicken
• 1 Leek; trimmed, washed, and chopped
• 1 md Onion; peeled, chopped
• 1 md Carrot; peeled, chopped
• 1 Tomato; chopped
• 2 ts Coarse salt
• 1 tb Peppercorns
• 2 Bay leaves
• 2 c Soft bread crumbs
• 1 c Milk
• 1/2 c Olive oil
• 2 Onions; finely chopped
• 2 Garlic cloves; minced
• 1 ts Ground cumin
• 1 tb Yellow Aji; Amarillo or Chile powder
• 1/3 c Finely-chopped or ground walnuts
• 1 c Grated Parmesan cheese
• 2 lb Small potatoes; boiled, peeled, and halved
• 4 Hard-boiled eggs; halved
• Chopped parsley; for garnish

Instructions

1. 1

   Place chicken in a large pot and fill with water to halfway up sides of bird.

2. 2

   Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves.

3. 3

   Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done.

4. 4

   Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bite-size pieces.

5. 5

   Meanwhile, strain broth and reserve 4 cups.

6. 6

   Soak the bread in the milk.

7. 7

   Heat oil in a large skillet over medium heat.

8. 8

   Add the onions and saute until soft and golden, about 10 minutes.

9. 9

   Add the garlic and cumin and saute for 1 more minute.

10. 10

    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.

11. 11

    Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed.

12. 12

    Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly.

13. 13

    To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs.

14. 14

    Sprinkle with chopped parsley.

15. 15

    This recipe yields 4 to 6 servings.