Peruvian Causa with Chicken

Yield: 6-8



For the Causa:

  • 4 yellow golden potatoes
  • 4 russet potatoes
  • 1/2 cup vegetable oil, or as needed
  • ½ cup aji Amarillo paste
  • ¼ cup key lime juice
  • Salt and ground white pepper to taste

For the salad:

  • 2-3 cups shredded rotisserie, cooked chicken.
  • 2 TBSP yellow or Dijon mustard
  • 1 cup mayonnaise
  • 1/2 cup finely chopped celery
  • Ground black pepper and salt to taste
  • 2 avocados cut into thin strips
  • 6-8 leaves chiffonade Romaine Lettuce
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For the causa:

  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  2. Peel potatoes carefully white hot.
  3. Mash hot potatoes with a ricer. Gradually stir in oil until potatoes come together; add aji amarillo, key lime juice, salt, and pepper.

For the salad:

  1. In a bowl, combine the chicken, mustard, mayo, celery, salt, and pepper.
  2. If making ahead of time, cover and keep chilled until ready to serve.

Causa Ensemble:

  1. Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish.
  2. Spread the chicken salad over and place the avocado slices in a single layer on top.
  3. Spread the remaining 1/2 of potato mixture over the avocados
  4. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
  5. Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish.
  6. Remove plastic wrap and cut casserole into squares.
  7. Plate over a bed of chiffonade lettuce, and optional garnish with a drizzle of Huancaina sauce.