Step 1Clean the chicken, cut into sections, and cook in water to cover with salt, 1 onion and 1 clove garlic. Boil the potatoes separately and slice. When the chicken is tender, drain, dip in the sauce (below) and brown in hot lard together with the potatoes. On each serving plate place a portion of chicken, some slices of potato, a little sauce and a slice chorizo or crumbled chorizo. Garnish with lettuce leaves and pickled chiles.
Step 1Cook the tomatoes in the broth until tender. Mash with the broth in which they were cooked, then grind together with the cinnamon stick, clove and peppercorns. Add the finely chopped onion, vinegar and salt.