Serves 4

3-1/2 to 4-pound chicken, quartered
3 cups chicken stock
1/4 cup vegetable oil
2 medium onions, finely chopped
2 cloves garlic, minced
2 cups fresh breadcrumbs
2 cups milk
8 fresh hot red or green peppers, seeded
2 medium tomatoes, peeled and seeded
Salt and pepper
1/2 cup grated Parmesan cheese

Put the chicken pieces into a large saucepan with the stock, adding a little more if necessary to cover, and poach over medium heat until the chicken is tender, about 45 minutes. Let the chicken cool in the stock. Remove the skin and bones and shred the meat into pieces about 1-1/2 inches long and 1/4 inch wide. Set the shredded chicken aside and reserve the stock.

Heat the oil in a nonstick saute pan and cook the onions and garlic until the onions are golden. Soak the breadcrumbs in the milk and mash to a paste. Add the breadcrumb mixture to the casserole. In a blender or food processor reduce the peppers and tomatoes to a puree and stir into the casserole. Season to taste with salt and pepper, and cook, stirring, over moderate heat for about 5 minutes. Add the chicken, 1 cup of the stock, and the cheese, and cook just until heated through.