Causa Limeña with Chicken Salad and Avocado

What you need

• 1 kg (2 lb) yellow potatoes, peeled, cut into chunks
• 75 ml (1/3 cup) lime juice, about 3 limes
• 60 ml (1/4 cup) neutral oil
• 3 tbsp aji amarillo paste
• 400 g (14 oz) boneless skinless chicken breast
• 80 g (1/3 cup) mayonnaise
• 40 g (1.5 oz) red onion, finely diced
• 2 avocados, ripe, sliced
• 2 eggs, for garnish
• 8 black olives, for garnish
• 1 bunch flat-leaf parsley, leaves chopped, a few sprigs kept for garnish
• salt, to taste

Method

Restated from the original video

1. 1

   Put the yellow potatoes in a large pot, cover with cold water, add a generous pinch of salt and bring to a boil.

2. 2

   Simmer until a knife slides in with no resistance, 18-22 min.

3. 3

   While the potatoes cook, put the chicken breast in a small pot, cover with salted water and bring to a gentle simmer. Poach until the thickest part reaches 74 °C (165 °F) and nothing is pink inside, 15-18 min.

4. 4

   Lower the eggs into a small pan of boiling water and cook 10 min. Cool them in cold water, then peel and halve.

5. 5

   Drain the potatoes and let them steam dry for 2 min. Push them through a ricer, or mash until perfectly smooth, while still warm.

6. 6

   Stir in the aji amarillo paste, the oil, 4 tbsp of the lime juice and 1 tsp salt. Knead with a spatula or clean hands into a smooth, soft dough, then let it cool to room temperature.

7. 7

   Shred the cooled chicken finely and mix with the mayonnaise, red onion, 1 tbsp lime juice, chopped parsley and a pinch of salt.

8. 8

   Line a 20 cm (8 in) square dish with plastic wrap, leaving an overhang. Press half the potato dough into the bottom in an even layer.

9. 9

   Spread the chicken mixture over the potato, then cover it with the sliced avocados.

10. 10

    Top with the remaining potato dough and press it flat. Fold the overhanging wrap over the top and refrigerate for at least 1 hour.

11. 11

    Turn the causa out onto a platter and peel off the wrap. Cut into squares and garnish with the halved eggs, black olives and parsley sprigs. Serve cold.

Imported from karenskitchenstories.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.