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Causa Limeňa with Chicken
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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.
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 1Boil the potatoes until tender. Drain, cool for a while, then peel them and mash thoroughly. Leave until cold.
- STEP 2Meanwhile, 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 3Mix 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 4To 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 5Spread 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 6Use 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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