Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Carrot; peeled and sliced
2 ea Onions; one sliced, one
-minced
4 lb Chicken; quartered
1/2 ea Loaf white bread; crust
-removed
1 ea 12 oz can evaporated milk
8 ea Fresh aji chiles; seeds and
-stems removed, pureed in a
-blender
8 ea Or substitute yellow wax hot
-or red jalapenos
2 cl Garlic; minced
1/4 c Cooking oil
3 c Chicken broth (from reserved
-chicken broth)
1 c Grated Parmesan cheese
1/4 c Chopped walnuts
6 ea To 8 potatoes; boiled in
-their jackets until tender,
-peeled and sliced
3 ea Hard-boiled eggs
Freshly ground black pepper

Bring 1 quart of salted water to a boil in a large pot, then add the
carrot, sliced onion, and chicken. When the chicken is poached (about
45 minutes), remove it from the water, cool, and shred it into small
strips. Strain the broth and reserve the carrot and onion and 3 cups
of the broth.
Break the bread into pieces and soak them in the milk. In a large
pot, saute the minced onion, pureed chiles, and garlic in the oil for
a few minutes, then add the reserved carrot and onion. Add pepper to
taste. Stir over medium heat for about 20 minutes until thick. Place
the potatoes on serving plates and pour the chicken sauce over them.
Garnish with the hard-boiled egg halves.

Authors' heat scale: Hot.

Recipe from Mary Dempsey in _Hot and Spicy Latin Dishes_ from Chili
Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima
Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett

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