Peruvian Potato-Chicken Salad (Causa Rellena) Recipe

Ingredients:

For the Chicken Salad:

• 1 large cooked chicken breast, diced or shredded
• cup green peas
• cup diced cooked carrot
• 1 teaspoon minced shallot
• 2 tablespoons finely chopped roasted red peppers
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon lime juice
• cup mayonnaise, or as needed

For Potato Mixture:

• 1 pounds Yukon Gold potatoes, peeled and quartered
• 2 tablespoons aji amarillo chili paste, or to taste
• 2 tablespoons olive oil
• 1 lime, juiced, or more to taste
• Cayenne pepper to taste
• Salt to taste
• 1 avocado, quartered and sliced

For the Sauce:

• cup mayonnaise
• 1 tablespoon sour cream (optional)
• 1 small clove garlic, crushed
• 2 teaspoons aji amarillo chili paste, or to taste
• 1 teaspoon water, as needed

Directions:

Step 1: Combine the chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a large mixing bowl. Season with salt and cayenne pepper. Add mayonnaise and stir to combine. Cover with plastic wrap and refrigerate until ready to use.

Step 2: Place the potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until the potatoes are very tender but not falling apart, about 20 minutes. Drain the potatoes well, then transfer them to a mixing bowl and mash until smooth.

Step 3: Add the aji amarillo paste, olive oil, and lime juice to the mashed potatoes. Season with cayenne and salt. Mash together until fully incorporated. Switch to a spatula and stir until the mixture is completely smooth.

Step 4: Line four 6-ounce ramekins with plastic wrap. Scoop the mashed potatoes evenly into the ramekins, pressing them down and smoothing the tops. Place a layer of avocado slices on top of the potatoes in each ramekin.

Step 5: Spoon the chicken salad into each ramekin, pressing it down gently and pulling up the sides of the plastic wrap to eliminate any air pockets. Top with a final layer of mashed potatoes, pressing them down to cover the chicken salad completely. The mashed potatoes should extend about inch above the rim of the ramekin.

Step 6: Seal each ramekin with a new layer of plastic wrap and fold the sides over to ensure it's airtight. Refrigerate the salads until completely chilled, at least 1 hour.

Step 7: For the sauce, mix the mayonnaise, sour cream, garlic, and aji amarillo paste together in a small bowl. Add a little water to adjust the sauce's consistency if needed.

Step 8: Once the salads are chilled, remove the top layer of plastic wrap from each ramekin. Invert each ramekin onto a serving plate and remove the ramekin and plastic wrap.

Step 9: Spoon some of the sauce around each salad and serve immediately.

Chef's Note: If you cannot find aji amarillo, you can create a paste using roasted red bell peppers and red Fresno chilies. While this alternative gives a similar flavor, it's recommended to use the authentic aji amarillo for the best taste.

Nutrition Facts (per serving):

• Calories: 658
• Total Fat: 49g (63% Daily Value)
• Saturated Fat: 9g (45% Daily Value)
• Cholesterol: 58mg (19% Daily Value)
• Sodium: 391mg (17% Daily Value)
• Total Carbohydrate: 41g (15% Daily Value)
• Dietary Fiber: 7g (25% Daily Value)
• Total Sugars: 4g
• Protein: 19g (38% Daily Value)
• Vitamin C: 19mg (21% Daily Value)
• Calcium: 34mg (3% Daily Value)
• Iron: 1mg (8% Daily Value)
• Potassium: 420mg (9% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.