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Causa Limeňa with Chicken

By ashleigh_red (GoodFood Community)
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 6
This traditional Peruvian dish is a delicious combination of creamy mashed potato, Hass avocado and chicken mayonnaise.
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Ingredients

  • 2 ripe Hass avocados, halved, pitted and peeled
  • 1 kg potatoes (Maris Peer or Charlotte)
  • 350g skinless, boneless chicken breasts
  • 2 tbsp mayonnaise
  • Dash of olive oil
  • 1-2 tsp aji amarillo chilli paste (or liquidized mild red chilli)
  • 1 lime
  • Pinch of salt and freshly ground black pepper

To garnish

  • 2 ripe Hass avocados, halved, pitted and peeled
  • 1 kg potatoes (Maris Peer or Charlotte)
  • 350g skinless, boneless chicken breasts
  • 2 tbsp mayonnaise
  • Dash of olive oil
  • 1-2 tsp aji amarillo chilli paste (or liquidized mild red chilli)
  • 1 lime
  • Pinch of salt and freshly ground black pepper
  • 1 ripe Hass avocado, halved, pitted, peeled and sliced
  • Salad leaves or herbs

Method

  • STEP 1
    Boil the potatoes until tender. Drain, cool for a while, then peel them and mash thoroughly. Leave until cold.
  • STEP 2
    Meanwhile, poach the chicken breasts in simmering water, seasoned with salt and pepper, for 20 minutes. Drain and cool. Shred finely and mix with the mayonnaise.
  • STEP 3
    Mix the oil, chilli paste and juice of ½ lime into the mashed potato. Season. Mash the avocados with the remaining lime juice and season with a little salt and pepper.
  • STEP 4
    To assemble each causa, put a deep 7cm cook’s ring or round mould on a plate (or use a cookie cutter). Spoon in some mashed potato to a depth of about 1cm and smooth out evenly, using the back of a spoon.
  • STEP 5
    Spread a layer of the avocado over the potato, then a layer of the chicken mixture. Repeat another layer of avocado and finish with a layer of mashed potato.
  • STEP 6
    Use the rest of the mixture to make 6 causas in total. Chill for 10 minutes, then remove the moulds. Serve, garnished with sliced avocado and salad leaves.
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