Ingredients

• 1.5 kg yellow potatoes
• 1/2 cup oil
• Juice of 3-4 lemons
• 3 yellow ají peppers, blended up
• Salt (to taste)
• 1 shredded chicken breast

• 1/2 cups mayonnaise
• 4 boiled eggs cut into round slices
• 8 pitted olives, halved
• 1/2 cup chopped parsley
• 2 thin, round tomato slices
• Lettuce leaves

Method

Boil the potatoes with salt and half a wedge of lemon, making sure they don’t disintegrate while cooking. Once they are boiled, peel the potatoes and press them through a ricer. Let them cool. Once the riced potatoes have cooled, add salt to taste, along with the lemon juice, oil and blended up aji pepper. Mix all of the ingredients. If the mixture is very dry, add oil or some broth from boiling the chicken breast until the mixture is moldable and cohesive.

Spread out half of the mixture in a container. In a separate container, mix the chicken with the mayonnaise and spread it in an even layer. Then take the other half of the potato mixture and cover the filling, pressing down slightly while doing so. Garnish with eggs, olives, tomato, finely chopped parsley and lettuce leaves.

The dish can also be presented pionono-style by spreading the entire mixture on a sheet of plastic, placing the chicken layer on top of it, and rolling it up with the help of the plastic sheet. Once rolled, garnish it the same way. To enhance the look and nutrients of the vegetables used in the filling, cook them separately in a very small amount of water.