Peruvian Chicken Potato Casserole

Delicious Lima-style causa filled with juicy shredded chicken, a comforting and flavorful Peruvian classic.

Ingredients

• 1 pound Yellow potato
• 6 pieces Lime
• 2 pieces Ají amarillo (Peruvian yellow chili)
• ½ cup Vegetable oil
• 1 teaspoon Salt
• ½ teaspoon White pepper
• 2 pieces Chicken breast
• ½ piece Red onion
• ½ cup Mayonnaise
• ¼ cup Peas
• ¼ cup Carrot
• 2 pieces Cooked egg
• 4 pieces Botija olives
• 2 tablespoons Chopped parsley

Directions

1. Cook the yellow potatoes until very soft. Mash them and let cool slightly to facilitate handling.
2. Prepare the ají amarillo paste: blend ají amarillo (without veins or seeds) with vegetable oil until a smooth emulsion is obtained. Strain to ensure a fine texture.
3. Incorporate the ají amarillo paste, freshly squeezed lime juice, salt, and pepper into the potato purée. Knead until a pliable and uniformly colored dough is obtained.
4. Cook the chicken breasts and shred finely. Mix with finely chopped red onion, mayonnaise, salt, pepper, and a touch of the chicken cooking broth to moisten.
5. Incorporate the cooked peas and carrots, cut into brunoise, into the chicken filling. Adjust seasoning.
6. Use plating rings to shape the causa. Place a base layer of causa dough, a generous chicken filling, and top with another layer of causa dough.
7. Unmold the rings. Decorate with slices of hard-boiled egg, botija olives, and chopped fresh parsley.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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