Causa Limeña with Chicken
Boil the potatoes until tender. Drain, cool for a while, then peel them and mash thoroughly. Leave until cold.
Meanwhile, poach the chicken breasts in simmering water, seasoned with salt and pepper, for 20 minutes. Drain and cool. Shred finely and mix with the mayonnaise.
Mix the oil, chili paste, and juice of ½ lime into the mashed potato. Season. Mash the avocados with the remaining lime juice and season with a little salt and pepper.
To assemble each causa, put a deep 7cm cook’s ring or round mold on a plate (or use a cookie cutter). Spoon in some mashed potato to a depth of about 1cm and smooth out evenly, using the back of a spoon. Spread a layer of the avocado over the potato, then a layer of the chicken mixture. Repeat another layer of avocado and finish with a layer of mashed potato.
Use the rest of the mixture to make 6 causas in total.
Chill for 10 minutes, then remove the molds. Serve, garnished with sliced avocado and lettuce leaves.
Chef's tip: If you prefer, you could layer the mixtures into straight-sided glasses, and serve without turning them out.
1 kg (2.2 lbs) potatoes (Maris Peer or Charlotte)
350g (1 ½ c) skinless, boneless chicken breasts
Pinch freshly ground black pepper
2 tablespoons mayonnaise
Dash olive oil
1-2 tsp aji amarillo chili paste (or liquidized mild red chili)
Juice of 1 lime
2 ripe Hass avocados, halved, pitted, and peeled
1 ripe Hass avocado, halved, pitted, peeled, and sliced
Lettuce leaves or herbs