Lunch · 45 min · peruvian

Causa Limeña de Pollo

Dinner decisions, handled: Causa Limeña de Pollo pairs yellow potatoes with ají amarillo for a 45-minute Peruvian lunch.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Yellow potatoes
• 3 Ají amarillo
• 3 Limes
• 1/3 cup Olive oil
• 2 cups Shredded chicken
• 1/2 cup Mayonnaise
• 1 Avocado
• 2 Hard-boiled eggs
• 8 Black olives
• 1/4 Red onion

Steps

1. Boil the potatoes whole until completely tender, peel while warm, and rice or mash until perfectly smooth. No lumps survive in a good causa.
2. Blend the ají amarillo with lime juice and olive oil; knead into the warm potato with salt until it is vivid yellow and pliable. Cool to room temperature.
3. Toss the shredded chicken with mayonnaise, diced red onion, and lime juice; season boldly.
4. Line a mold with plastic wrap. Press in half the potato, then the chicken salad, then sliced avocado, then the remaining potato, smoothing each layer.
5. Chill 30 minutes, unmold, and garnish with egg slices, olives, and ají strips. Slice with a hot knife for clean layers.

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