Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients (for 6 people) :
-1 kg potatoes (Maris Peer or Charlotte)Method: Boil the potatoes until tender. Drain, cool for a while, then peel them and mash thoroughly. Leave until cold.
-350g skinless, boneless chicken breasts
-2 tbsp mayonnaise
-dash of olive oil
-1-2 tsp aji amarillo chilli paste (or liquidized mild red chilli)
-pinch of salt and freshly ground black pepper
-3 ripe Hass avocados, halved, pitted and peeled (reserve one sliced for garnish)
-salad leaves or herbs (for garnish)
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, chilli 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 mould 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 moulds.
Serve, garnished with sliced avocado and salad leaves. If you prefer, you can layer into straight-sided glasses, and serve without turning them out.