Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      each          chickens, cut up
                        water to cover
   1      each          loaf bread, crust removed
   1      can           evaporated milk
   2      tablespoons   aji chili powder or
                        substitute New Mexico chili powder
   1      each          onion, minced
   1      teaspoon      cumin
     1/2  teaspoon      coriander
                        freshly ground black pepper
   1      cup           grated parmesan cheese
     1/2  cup           walnuts, peeled and finely ground
   4      each          hard-boiled eggs, sliced

Preparation:

Cook the chickens in boiling water until tender, about 25 minutes. Shred the chicken and set aside. Soak the crustless bread in the milk in a separate container. Add the chili powder and mix. Place the onion in a skillet with the oil and sauté. When the oil comes to a boil, add the salt, cumin, coriander, and pepper to taste. Cook the mixture for a while, then add the soaked bread, mashed smooth. Next add the shredded chicken and the grated cheese. Simmer for 20 minutes, covered, checking to see that the mixture does not burn. Then add the walnuts, stirring to blend them in. Serve hot, garnished with hard-boiled eggs. Authors' heat scale: Medium