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4.5 from 2 votes
Peruvian Causa Rellena
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
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:
  1. Cut the yellow peppers (or orange bell peppers) into halves and deseed them.
  2. Boil the peppers for 15 minutes until the skin starts to peel off the flesh. Let them cool and peel them.
  3. 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:
  1. 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.
  2. 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.
  3. 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.
  4. Let it rest for 10 minutes, unmold and serve.