Name: Peruvian Potato-Chicken Salad (Causa Rellena)
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: Large cooked chicken breast, diced or shredded - 1; Green peas - ¼ cup; Diced cooked carrot - ¼ cup; Minced shallot - 1 teaspoon; Finely chopped roasted red peppers - 2 tablespoons; Chopped fresh cilantro - 2 tablespoons; Lime juice - 1 teaspoon; Mayonnaise, or as needed - ¼ cup; Yukon Gold potatoes, peeled and quartered - 1 ¼ pounds; Aji amarillo chili paste, or to taste - 2 tablespoons; Olive oil - 2 tablespoons; Lime, juiced, or more to taste - 1; Cayenne pepper to taste - 1; Salt to taste - 1; Avocado, quartered and sliced - 1; Mayonnaise - ⅓ cup; Sour cream (Optional) - 1 tablespoon; Clove garlic, crushed - 1 small; Aji amarillo chili paste, or to taste - 2 teaspoons; Water as needed - 1 teaspoon

Peruvian Potato-Chicken Salad (Causa Rellena)

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Peruvian Potato-Chicken Salad (Causa Rellena)

1. Large cooked chicken breast, diced or shredded - 1

2. Green peas - ¼ cup

3. Diced cooked carrot - ¼ cup

4. Minced shallot - 1 teaspoon

5. Finely chopped roasted red peppers - 2 tablespoons

6. Chopped fresh cilantro - 2 tablespoons

7. Lime juice - 1 teaspoon

8. Mayonnaise, or as needed - ¼ cup

9. Yukon Gold potatoes, peeled and quartered - 1 ¼ pounds

10. Aji amarillo chili paste, or to taste - 2 tablespoons

11. Olive oil - 2 tablespoons

12. Lime, juiced, or more to taste - 1

13. Cayenne pepper to taste - 1

14. Salt to taste - 1

15. Avocado, quartered and sliced - 1

16. Mayonnaise - ⅓ cup

17. Sour cream (Optional) - 1 tablespoon

18. Clove garlic, crushed - 1 small

19. Aji amarillo chili paste, or to taste - 2 teaspoons

20. Water as needed - 1 teaspoon

How to cook deliciously - Peruvian Potato-Chicken Salad (Causa Rellena)

1. Stage

Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.

2. Stage

Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.

3. Stage

Add ají amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with a potato masher. Switch to a spatula and mix until completely smooth.

4. Stage

Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill each ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.

5. Stage

Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.

6. Stage

Mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce, adding a splash of water to adjust the thickness.

7. Stage

Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad. Chef John