Peruvian Causa Limeña with Chicken | The Appetizer That Became a National Icon 🇵🇪

Welcome to Zaboni’s, today we prepare Causa Limeña with Chicken.

Start with half a pound of Peruvian yellow chili peppers, remove seeds and white membrane, wear gloves.

Place cleaned chilies in cold water, bring to a boil, strain, and repeat with fresh cold water three times.

After the third boil, transfer chilies into an ice bath to peel them easily.

Blend peeled chilies with a little water to make a silky Yellow Chili Pepper paste, set aside.

Boil 1.5 kg of yellow potatoes by steaming them in a deep colander over boiling water for at least 30 minutes until very soft.

Check the biggest potato to ensure they are soft enough, then remove from heat and peel while hot.

Mash the potatoes until smooth, let cool slightly, then add 1 tbsp salt, juice of 3 limes, and 6 tbsp Yellow Chili Pepper paste, mix until smooth.

Add 100 ml of vegetable oil to the potato mixture, incorporate well, and set aside.

In a small pot, add water and 2 tbsp salt, then add 425 g diced carrots and cook until tender, set aside.

In another pot, boil 3 chicken breasts with water, 3 garlic cloves, half an onion, scraps of carrot, 30 g salt, and pepper to taste for 25 minutes.

Remove chicken breasts, let cool, shred them using a fork or shredder.

Mix shredded chicken with 100 g homemade mayonnaise, 2 tbsp salt, and 1 tbsp pepper.

Gently incorporate 425 g cooked peas and 425 g cooked diced carrots into the chicken mixture, set aside.

Slice a large avocado into even slices, set aside for layering.

Grease a cake mold lightly, fill with half of the potato dough, and press down to create a firm bottom layer.

Add a layer of avocado slices on top of the potato layer.

Equipment Needed

Spice Level:

Dietary