Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    carrot -- peeled and sliced
   2                    onions, one sliced and one minced
   4      pounds        chicken -- quartered
     1/2  loaf          white bread, crust removed
  12      ounces        evaporated milk
   8      fresh         aji chilies, seeded and stemmed -- pureed
   2      cloves        garlic -- minced
     1/4  cup           cooking oil
   3      cups          chicken broth
   1      cup           Parmesan cheese -- grated
     1/4  cup           chopped walnuts
   8                    potatoes, boiled in jackets -- peeled and sliced
   3                    hard-boiled eggs
                        freshly ground black pepper

Preparation:

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, sauté the minced onion, pureed chilies, 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.