Braised Chicken and Stock

• 2 tablespoons olive oil
• 2 split chicken breasts (about 1 ½ pounds total)
• ½ roughly chopped yellow onion
• 1 roughly chopped carrot
• 1 roughly chopped rib of celery
• 2 smashed garlic cloves
• 1 gallon water
• 4 to 6 sprigs of parsley
• 1 bay leaf
• 2 teaspoons dry oregano

Sauce

• 3 thick slices of white bread (cut into 1” cubes)
• 8 cups braised chicken stock (from above)
• 1 teaspoon cumin seeds (or ground)
• 2 tablespoons olive oil
• 1 peeled, small diced small red onion
• 2 seeded, large diced yellow bell pepper
• 1 seeded, large diced serrano pepper
• 1 seeded, large diced Fresno pepper
• ¼ cup pecans
• 3 thinly sliced garlic cloves
• 2 teaspoons aji panca (Peruvian red pepper paste)
• 12 ounces evaporated milk
• ¼ cup grated Parmigiano Reggiano
• 3 tablespoons unsalted butter
• ¼ teaspoon ground nutmeg
• Salt and pepper to taste

To Serve

• Garlic rice (optional)
• Hard boiled eggs, shelled and quartered
• ½ cup pitted black olives
• 4 large peeled, boiled, and thickly sliced Yukon potatoes