Causa Rellena

Ingredients

• 1 kg (2.2 lb) Yukon Gold potatoes, peeled
• 4 tbsp aji amarillo paste
• 4 tbsp vegetable oil
• 3 tbsp fresh lime juice
• Salt to taste
• 500g cooked chicken breast, shredded
• 4 tbsp mayonnaise
• 1 tsp lime juice
• 1/2 red onion, finely diced
• 1 avocado, sliced
• 2 hard-boiled eggs, sliced
• Black olives, for garnish

Before you cook

• Peel the potatoes and cut them into even chunks.
• Shred the cooked chicken breast and toss it with the mayonnaise and lime juice.
• Finely dice the red onion.
• Slice the avocado and hard-boiled eggs.

Steps

1. Boil the potatoes in salted water for 20 minutes, until completely tender.
2. Drain the potatoes and mash them while still warm until smooth with no lumps.
3. Stir the aji amarillo paste, oil, and lime juice into the warm mashed potato.
4. Season the potato mixture with salt to taste.
5. Spread the potato mixture out and let it cool completely to room temperature, about 30 minutes.
6. Line a loaf pan or square dish with plastic wrap.
7. Press half of the potato mixture into the bottom of the pan in an even layer.
8. Spread the chicken filling evenly over the potato layer.
9. Scatter the diced red onion over the chicken.
10. Press the remaining potato mixture over the top in an even layer, smoothing the surface.
11. Cover and refrigerate for at least 1 hour, until firm.
12. Invert the causa onto a serving platter and lift away the plastic wrap.
13. Arrange the avocado slices, egg slices, and olives over the top.
14. Slice into thick portions and serve cold.