Causa Rellena De Pollo
A classic Peruvian cold layered potato dish seasoned with lime and yellow chili, filled with a creamy chicken salad.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 kg Yellow potatoes (Papa Amarilla)
- 3 tablespoons Aji Amarillo paste
- 1/4 cup Lime juice
- 3 tablespoons Vegetable oil
- 1 large Cooked chicken breast, shredded
- 1/2 cup Mayonnaise
- 1 large Avocado, sliced
- 2 units Hard-boiled eggs, sliced(optional)
- 4 units Black olives (Botija)(optional)
- 1/4 cup Red onion, finely diced
- to taste N/A Salt and pepper
Instructions
- 1
Boil the potatoes in salted water until tender, then peel and mash them immediately while hot until completely smooth.
- 2
Let the mashed potatoes cool, then knead in the aji amarillo paste, lime juice, vegetable oil, and salt until the dough is uniform and malleable.
- 3
In a separate bowl, mix the shredded chicken with mayonnaise, diced red onion, salt, and pepper to create the filling.
- 4
Place a layer of the potato mixture at the bottom of a ring mold or a rectangular glass dish, pressing down firmly.
- 5
Add a layer of sliced avocado over the potato, followed by the chicken salad mixture.
- 6
Cover with a final layer of the potato mixture and smooth the top with a spatula.
- 7
Carefully remove the mold and garnish with slices of hard-boiled egg and black olives.
- 8
Chill in the refrigerator for at least 30 minutes before serving cold.
Nutrition per Serving
485
Calories
22g
Protein
45g
Carbs
26g
Fat
6g
Fiber
3g
Sugar
620mg
Sodium
Ratings & Reviews
No ratings yet
