Traditional yellow potato layers seasoned with lime and aji amarillo, filled with shredded chicken and avocado.
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Boil the potatoes in salted water until tender, then peel and mash them while still warm until completely smooth with no lumps.
Allow the mashed potatoes to cool, then mix in the aji amarillo paste, lime juice, vegetable oil, and salt, kneading until the dough is uniform and malleable.
In a separate bowl, combine the shredded chicken with mayonnaise and a pinch of salt until well incorporated.
Grease a rectangular glass baking dish or use a ring mold for individual portions.
Press half of the potato mixture into the bottom of the dish to create an even base layer.
Layer the sliced avocado over the potato base, followed by the chicken and mayonnaise mixture.
Cover the filling with the remaining potato mixture, smoothing the top with a spatula.
Refrigerate for at least one hour before slicing and garnishing with hard-boiled eggs and olives.
