Causa Limeña de Pollo

Ingredients

• 1kg yellow potatoes, peeled and cut into chunks
• 3 tbsp aji amarillo paste
• 4 tbsp vegetable oil
• Juice of 2 limes
• 1 tsp salt, plus more to taste
• 2 cups cooked, shredded chicken breast
• 3 tbsp mayonnaise
• 1 celery stalk, finely diced
• 2 avocados, sliced
• 2 tomatoes, sliced
• Black olives, for garnish
• Hard-boiled eggs, sliced, for garnish

Before you cook

• Peel and cut the potatoes into even chunks for quicker, more even boiling.
• Shred the cooked chicken breast into small pieces.

Steps

1. Boil the potato chunks in salted water for 15 to 18 minutes until completely tender.
2. Drain the potatoes well and mash them while still hot until smooth.
3. Stir the aji amarillo paste, vegetable oil, lime juice and salt into the hot mashed potato.
4. Mix thoroughly until the potato turns an even pale yellow, then let it cool to room temperature.
5. Mix the shredded chicken with the mayonnaise and diced celery in a separate bowl.
6. Season the chicken salad with salt to taste.
7. Line the base of a loaf tin or shallow dish with plastic wrap.
8. Press half of the seasoned potato into the base in an even layer about 2cm thick.
9. Arrange half of the avocado and tomato slices over the potato layer.
10. Spread the chicken salad evenly over the avocado and tomato.
11. Press the remaining potato over the chicken salad in an even top layer, smoothing the surface flat.
12. Cover and chill the assembled causa in the fridge for at least 1 hour to firm up.
13. Invert the causa onto a serving plate and remove the plastic wrap.
14. Garnish the top with the remaining avocado and tomato slices, black olives and sliced hard-boiled egg.