Causa Limeña de Pollo
A classic Peruvian layered potato dish filled with shredded chicken and vegetables, seasoned with ají amarillo and lime.
1h 30m5Servings
Nutrition
538kcal
17gProtein
56gCarbs
29gFat
Ingredients
CAUSA DOUGH
Yellow Potato
1.5 kg
Aji Amarillo Paste
3 tbsp
Vegetable Oil
3 tbsp
Lime Juice
2½ tbsp
Salt
To taste
to taste
Black Pepper
To taste
to taste
CHICKEN FILLING
Chicken Breast
1 piece
Cooked Peas
½ cup
Cooked Diced Carrots
½ cup
Mayonnaise
6 tbsp
Salt
To taste
to taste
Pepper
To taste
to taste
FOR DECORATION
Lettuce Leaves
1 whole
Black Olives
2 pieces
Hard Boiled Eggs
2 pieces
Parsley
1 pinch
Mayonnaise
2 tbsp
Aji Limo Slices
1 piece
Instructions
1Prepare the Chicken
45m
45mBoil Chicken
In a pot with water, add salt and the chicken breast. Cook for approximately 45 minutes, or until the chicken is fully cooked. You can add aromatics like celery, carrot, onion, and garlic for extra flavor.
Shred Chicken
Once cooked and slightly cooled, remove the chicken from the broth. Shred the chicken finely using two forks or by hand. Set aside.
2Prepare the Vegetables
10m
10mBoil Vegetables
In a pot of boiling water with salt, add the diced carrots and peas. Cook for about 4-5 minutes, until tender-crisp. Drain and set aside.
3Prepare the Causa Dough
45m
45mBoil Potatoes
Place the yellow potatoes in a pot, cover with water, add salt, and bring to a boil. Cook for about 10 minutes, then uncover and continue cooking for another 7-10 minutes until tender.
Peel and Mash Potatoes
While still warm, peel the potatoes and mash them thoroughly until smooth. Ensure there are no lumps.
Incorporate Flavorings
Add the ají amarillo paste, vegetable oil, lime juice, salt, and pepper to the mashed potatoes. Mix well until a homogeneous, smooth, and flavorful dough is formed. Knead gently with your hands if necessary.
4Prepare the Filling
5m
5mCombine Filling Ingredients
In a bowl, combine the shredded chicken, cooked peas, diced carrots, mayonnaise, salt, and pepper. Mix gently until all ingredients are well incorporated and creamy.
5Assemble the Causa
15m
15mLayer Avocado
Place a ring mold on a serving plate. Line the bottom and sides of the mold with avocado slices, pressing them gently against the mold.
Add First Layer of Causa
Spoon a layer of the causa dough into the mold, filling about one-third of the way. Smooth the surface with a spatula.
Add Chicken Filling
Add a generous layer of the chicken filling mixture over the causa dough. Spread it evenly.
Add Second Layer of Causa
Top the filling with another layer of causa dough, filling the mold to about two-thirds full. Smooth the surface.
Add More Filling (Optional)
You can add another layer of filling if desired, or proceed to the final layer of causa.
Add Final Layer of Causa
Add the final layer of causa dough, filling the mold to the top. Smooth the surface with a spatula.
Demold
Carefully remove the ring mold, revealing the layered causa. You may need to gently push from the bottom or sides.
6Decorate and Serve
5m
5mDecorate Top
Decorate the top of the causa with mayonnaise, drawing a lattice pattern. Garnish with a black olive, quail egg halves, red chili slices, and finely chopped parsley.
Serve
Serve immediately, accompanied by lettuce leaves.
Tips
Ensure the potatoes are mashed while still warm for a smoother texture.
Do not overwork the potato dough, as it can become gummy.
Adjust the amount of ají amarillo paste to your spice preference.
The chicken filling should be moist but not watery; drain any excess liquid.