Ingredients
Scale
- 1 kg bone-in chicken pieces with skin (6 medium pieces)
- 8 g salt (1 ¼ teaspoons), divided
- 3 g ground black pepper (1 teaspoon)
- 60 ml vegetable oil (4 tablespoons), divided
- 20 g garlic paste (1 ½ tablespoons)
- 45 g ají panca paste (3 tablespoons)
- 30 g ají amarillo paste (2 tablespoons)
- 300 g red onion, cut into thick slices (3 medium onions)
- 50 g fresh ají amarillo, cut into strips (2 medium peppers)
- 180 ml red wine vinegar (¾ cup)
- 240 ml chicken stock (1 cup)
- 5 g ground cumin (1 ½ teaspoons)
- 3 g dried oregano (1 teaspoon)
- 2 bay leaves
- 5 g sugar (1 teaspoon)
- 600 g cooked and peeled yellow sweet potatoes (4 medium sweet potatoes)
- 4 large hard-boiled eggs
- 80 g botija black olives (16 olives)
- 120 g lettuce leaves (1 small head)