Rinse the rice 3 times until the water runs clear. Bring water to a boil, add salt to taste, then add the rice. Cook until the rice is tender. Drain, drizzle a little oil over the rice, cover, and let it finish cooking and steaming.

For the ají de gallina sauce: If using stale bread, finely grate it and add to a blender. Add the prepared yellow chili peppers (chopped), chopped peanuts or pecans, queso fresco, and some evaporated milk. Rinse the huacatay leaves and add them as well. Blend everything together until the sauce turns a greenish color. Taste and add salt if needed. The sauce is now ready.

To serve: Place rice on one half of the plate, lettuce leaves on the other half, then sliced potatoes on top of the lettuce. Spoon the chicken and sauce over the potatoes. Garnish with sliced hard-boiled eggs. You can also add olives if you like. Enjoy this delicious dish.