Name: Classic Causa Limeña with Chicken
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 175 g potatoes; 0.5 tablespoon sunflower oil; 0.5 pcs lime; 0.25 teaspoon salt; 0.25 tablespoon chilli paste; 0.5 l water; 0.5 pcs chicken breast; 0.5 pcs avocado; 0.75 tablespoon mayonnaise; 0.25 pcs lime; 0.125 teaspoon salt; 0.25 handful coriander; 0.25 l water; 0.5 pcs egg; 2 pcs black olives; parsley; 0.25 l water

Step by step process

Preparing the potato layer

1
Peel the potatoes, cut into even cubes, and place in a pot of cold water. Bring to a boil and simmer until tender (approx. 18-25 minutes depending on size), checking with a fork - the potatoes should be completely soft.
2
Drain the cooked potatoes and, while still warm, press them through a potato ricer or grate finely into a large bowl. Work until a smooth purée forms without lumps.
3
Let the purée cool slightly (so it is not hot), then add sunflower oil, ají amarillo paste, juice of 2 limes, and salt. Work thoroughly with a whisk or your hands until smooth and gently creamy. adjust the amount of lime or oil as needed so the purée is moldable and easy to handle.
TIP:
Serve the warm mashed potatoes. Gradually incorporate the fat (oil or butter) and gently whisk to a creamy texture. Do not whisk too much to avoid lumps. For extra smoothness, pass the potatoes through a fine sieve.

Preparing the filling and accompaniments

4
Place the chicken breasts in a pot with cold water and simmer 15-20 minutes, until the meat is no longer pink inside and the juices run clear. Then remove the meat, let it cool, and shred or finely chop.
5
Halve the avocado, remove the pit, and immediately toss the slices or cubes with lime juice so they don’t brown.
6
In a bowl, combine the shredded chicken with mayonnaise, juice of 1 lime, salt, and chopped cilantro to taste. Mix to a spreadable consistency (add more mayonnaise if the mixture is too dry).

Assembly and serving

7
In serving bowls or metal round molds (round ring molds), spread half of the potato purée and press it firmly and evenly as the first layer.
8
Arrange the avocado and half the olives over the potato layer, add the chicken filling, and finally cover with the remaining potato purée. Smooth the surface and press gently so the layers hold together.
9
Chill the assembled causa in the refrigerator for at least 30 minutes to set the layers. Carefully remove from the molds before serving.
10
Cook the eggs hard (approx. 10 minutes), peel and slice. Top the causa with the remaining olives, egg slices, and garnish with chopped fresh parsley or cilantro. Serve well chilled as a refreshing starter or light dinner.