A classic of the Peruvian cuisine: causa rellena de pollo. Delicious, fresh, creamy and filling. You can serve it as an appetizer or as a main dish along with ceviche.
Course:
Appetizer, Main Course, Side Dish
Cuisine:
Peruvian
Keyword:
causa de pollo, causa rellena, peruvian causa
Servings: 4 people
-
1
kg
yellow potatoes
(yellow gold are my favorite)
-
400
gr
chicken breast
-
1
hard-boiled egg
-
1
ripe firm avocado
-
4
tbsp
mayonnaise
-
1
small red onion
-
1
handful fresh parsley
-
2
tbsp
vegetable oil
-
1
lime
-
Salt and pepper to taste
For the aji amarillo paste
-
2
tbsp
vegetable oil
-
2
Peruvian yellow peppers
(or 1 orange bell pepper)
-
¼
tsp
cayenne pepper
(if you don’t use yellow pepper)
For the aji amarillo paste:
-
Cut the yellow peppers (or orange bell peppers) into halves and deseed them.
-
Boil the peppers for 15 minutes until the skin starts to peel off the flesh. Let them cool and peel them.
-
In a blender, toss the boiled peppers and add vegetable oil (if you used regular orange peppers add the cayenne pepper). Blend until you get a smooth paste.
For the causa:
-
Peel the potatoes and boil them in salty water until they are fork tender. Mash the boiled potatoes. Add the yellow pepper paste and the juice of a lime. Mix until you get smooth mashed potatoes.
-
Boil the chicken with salt (or use leftover or rotisseries chicken). Shred the chicken. In a bowl mix the mayo, red onion cut into tiny cubes, shredded chicken and chopped parsley. Mix well. Add salt and pepper to taste.
-
Using a ramekin, assemble the individual causas rellenas. First a layer of mashed potatoes. Then a layer of creamy chicken, hard-boiled egg cut into slices, avocado cut into slices. And finally another layer of mashed potatoes.
-
Let it rest for 10 minutes, unmold and serve.