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Peruvian Causa Rellena
Peruvian Causa Rellena
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Elevate your meal with a Peruvian-inspired layered potato and chicken dish, enhanced with sweet peas.
Ingredients:
  • 5 lb Yukon Gold potatoes, cut in half, cooked and peeled
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons Peruvian yellow chiles (aji amarillo), cooked, mashed
  • 2 cups shredded cooked chicken breast
  • 1/2 cup frozen sweet peas, cooked
  • 2 medium carrots, peeled, finely chopped, cooked slightly (about 3/4 cup)
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup kalamata olives
  • 2 hard-cooked eggs, peeled, cut into wedges
  • Bibb lettuce leaves
Instructions:
  • Pass potatoes through a potato ricer or mash until smooth. Combine potatoes with lime juice, salt, pepper, and chiles in a large bowl. In a medium bowl, mix chicken, peas, carrots, onion, and mayonnaise.
  • Spread half of the potato mixture onto a large serving platter, shaping it into a 11x7 inch rectangle. Spoon the chicken mixture over the potato layer and season with salt and pepper. Finish by spreading the remaining potato mixture on top, shaping it into a rectangle.
  • Chill for 1 hour before serving. Top the potato mixture with parsley, olives, and chopped eggs. Surround with lettuce leaves and cut into squares.

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