Chicken pachamanca with yellow cuzco corn and Pisco-infused prunes

Ingredients

Salad & Fresh Herbs

Oils & Vinegars

  • 352l vegetable oil, plus extra for drizzling
  • 50ml of extra virgin olive oil
  • 20ml of olive oil
  • 20ml of white vinegar

Store Cupboard

Alcohol

  • Pisco, enough to cover the prunes

Spices & Dried Herbs

Beverages

  • 200ml of water, or as needed

Dairy

  • 100ml of evaporated milk
  • 60ml of milk
  • 20ml of double cream, plus extra as needed