- 2 cups of chicken scraps (these can include necks, backs, and wings)
- 1 onion
- 3 eggs
- 1 roasted red bell pepper
- ½ cup of olives
- 1 cup of mayonnaise
- Salt and pepper to taste
- 500 grams of potatoes
Peel and wash the potatoes. Cut them into cubes and boil them in salted water, being careful not to let them soften too much. Once they are ready, drain them and let them cool.
Boil the chicken in salted water with a bay leaf. Once the meat is tender, remove it from the pot and set aside the broth for other uses. Shred the chicken, discarding the bones and reserving the meat. I recommend using necks, wings, and carcasses for this preparation.
In another pot, boil the eggs for 10 to 15 minutes. Let them cool, peel them, and cut them to your liking. Chop the olives into thin rounds. Slice the roasted pepper into thin strips.
In a large bowl, combine all the prepared ingredients. Start by adding the potatoes, followed by the chicken pieces, onion, some of the bell peppers, and the olives. Finally, add the mayonnaise, and if you wish, include a tablespoon of mustard. Mix gently to avoid breaking the potatoes. Once everything is well combined, check the seasoning and add pepper to your liking.
Refrigerate for at least half an hour, making sure it is well covered.
You can decorate it with roasted bell peppers, olives, or other ingredients to your liking.
Enjoy your meal!