Vibrant Peruvian Causa Rellena with Avocado and Chicken

A colorful and layered Peruvian dish perfect for any occasion

This traditional Peruvian appetizer combines layers of creamy avocado, spicy mashed potatoes, and succulent chicken.

1 h 30 min
6
Intermediate

Ingredients

For the Potato Layer

4 large yellow potatoes

peeled and cubed

3 tablespoons ají amarillo paste

2 tablespoons vegetable oil

Juice of 1 lime

Salt to taste

For the Chicken Filling

2 cups cooked chicken breast

shredded

1/4 cup mayonnaise

Juice of 1 lime

Salt and pepper to taste

For the Avocado Layer

2 ripe avocados

sliced

Juice of 1/2 lime

Salt to taste

For the Garnish

3 hard-boiled eggs

sliced

Black olives

pitted and sliced

Chopped parsley

Preparation

Preparing the Potato Layer

Boil and Mash Potatoes

Boil potatoes until tender, about 20 minutes. Drain and mash.

Season the Mash

Mix in ají amarillo paste, vegetable oil, lime juice, and salt. Set aside.

Ensure the mashed potatoes are completely cooled before assembling. Pro Tip: Use a fork to achieve a fluffy potato texture.

Preparing the Chicken Filling

Mix Chicken Filling

In a bowl, mix shredded chicken with mayonnaise, lime juice, salt, and pepper.

Adjust Seasoning

Adjust seasoning to taste and set aside.

Cooking Process

Layer the Potato Mixture

In a springform pan, spread half of the potato mixture evenly.

Assemble Chicken & Avocado

Add a layer of the avocado slices, followed by the chicken mixture. Top with remaining potatoes.

Chill and Serve

Refrigerate for at least 30 minutes to set. Remove from pan and garnish.

Plating & Serving

Vibrant Peruvian Causa Rellena with Avocado and Chicken

FaUtensils

Serving Suggestion

Carefully slice and serve each piece on a small plate, ensuring all layers are visible and intact.

Sauce Pairings

Rocoto sauce

Spicy pepper sauce

Huancaina sauce

Creamy cheese sauce

Garnishes & Accompaniments

Chopped parsleyHard-boiled egg slices

Perfect Sides

Quinoa salad

Grilled corn on the cob