Title: Aji de gallina (chicken in a spicy sauce)
 Categories: Toohot
      Yield: 4 Servings
 
      1 lg Frying chicken (about 3 1/2
      4    Pounds)
      1    Leek, trimmed, washed and
           Chopped
      1 md Onion, peeled and chopped
      1 md Carrot, peeled and 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    Cloves garlic, 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
 
  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 sautJ until soft and golden, about 10
  minutes. Add the garlic and cumin and sautJ 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.
  
  Yield: 4 to 6 servings