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Bring 1 quart of salted water to a boil in a large pot, then add the
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carrot, sliced onion, and chicken. When the chicken is poached (about
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45 minutes), remove it from the water, cool, and shred it into small
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strips. Strain the broth and reserve the carrot and onion and 3 cups
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of the broth.
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Break the bread into pieces and soak them in the milk. In a large
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pot, saute the minced onion, pureed chiles, and garlic in the oil for
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a few minutes, then add the reserved carrot and onion. Add pepper to
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taste. Stir over medium heat for about 20 minutes until thick. Place
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the potatoes on serving plates and pour the chicken sauce over them.
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Garnish with the hard-boiled egg halves.
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Authors' heat scale: Hot.
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Recipe from Mary Dempsey in _Hot and Spicy Latin Dishes_ from Chili
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Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima
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Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett
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