Causa Limeña de Pollo
Ingredients
- 2 pounds gold potatoes
- 1 teaspoon salt
- 3 aji amarillo (fresh or frozen), or 4 oz. aji amarillo paste
- ¼ cup olive oil
- Juice of two limes
- 2 cups cooked chicken, finely chopped
- ½ cup mayonnaise
- ½ large onion, minced
- ½ cup peas, cooked
- ½ avocado, sliced thinly
- 1 hard-boiled egg, sliced
- 3 tablespoons black olives
- Fresh chives, minced
Instructions
- Peel and quarter potatoes. Place in a large pan with water and salt, and bring to a boil. Cook for 15-18 minutes, or until tender. Drain and cool slightly. If using fresh or frozen aji amarillo, remove stem and seeds, chop coarsely. Place in blender with olive oil and juice of one lime and puree. Place cooked potatoes through ricer. Beat in pureed aji amarillo or paste until smooth. Season with salt. To make chicken salad, combine chicken, mayonnaise, onion, peas and lime juice. Set aside. To assemble, use a deep ring mold or empty can with base and lid removed. First, place can on a flat plate. Divide potato mixture in six parts. Place half of one of the parts in the bottom of the ring and press down. Add a layer of avocado. Divide chicken mixture in six parts. Add one part of chicken. Cover with a second layer of mashed potatoes and flatten. Carefully lift can or ring and repeat to make six causas. Top with hardboiled egg, black olives and chives.
Notes
Serves 6
