Causa Rellena with Ají de Gallina

Ingredients

• 1 kg Yellow potatoes (Papa Amarilla)
• 5 tablespoons Ají Amarillo paste
• 3 tablespoons Lime juice
• 4 tablespoons Vegetable oil
• 500 grams Cooked chicken breast, shredded
• 1 cup Evaporated milk
• 0.25 cup Walnuts, finely chopped
• 3 slices White bread slices, crusts removed and soaked in milk
• 1 small Red onion, finely diced
• 0.25 cup Parmesan cheese, grated
• 2 units Hard-boiled eggs(optional)
• 4 units Black olives (Botija)(optional)

Instructions

1. 1

   Boil the potatoes in salted water until tender; peel and mash them while hot until completely smooth.

2. 2

   Mix the mashed potatoes with 2 tablespoons of ají amarillo paste, lime juice, 2 tablespoons of oil, and salt to taste; knead until the dough is uniform and let cool.

3. 3

   For the filling, sauté the diced onion and remaining ají amarillo paste in a pan with the rest of the oil until fragrant.

4. 4

   Add the soaked bread (blended) and shredded chicken to the pan, stirring constantly over medium heat.

5. 5

   Gradually pour in the evaporated milk and add chopped walnuts and parmesan cheese, simmering until the mixture is thick and creamy.

6. 6

   Using a ring mold, press a layer of the potato mixture into the bottom to form a base.

7. 7

   Add a generous layer of the warm Ají de Gallina stew over the potato base.

8. 8

   Top with a final layer of potato mixture and garnish with sliced hard-boiled eggs and olives before serving.