Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          carrot; peeled and sliced
   2      each          onions; one sliced -- one minced
   4      pounds        chicken; quartered
     1/2  each          loaf white bread; crust removed
   1      each          12 oz can evaporated milk
   8      each          fresh Aji chilies; seeded and stemmed
                         -- pureed in a blender
   8      each          or yellow wax hot or red jalapenos
   2      cloves        garlic; minced
     1/4  cup           cooking oil
   3      cups          chicken broth
   1      cup           grated parmesan cheese
     1/4  cup           chopped walnuts
   6      each          to 8 potatoes; boiled in their jackets
                         -- peeled and sliced
   3      each          hard-boiled eggs

Preparation:

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, 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. Authors' heat scale: Hot