Traditional Peruvian Dishes
Causa Limeña de Pollo
A fresh and colorful Peruvian appetizer, with layers of seasoned yellow potato, creamy chicken and vegetable filling, avocado, hard-boiled egg, and black olives. Ideal for serving cold and sharing.
The causa limeña de pollo brings together some of the most representative flavors of Peruvian cuisine in a firm, smooth, and contrasting preparation. Follow the cold rest to achieve defined layers when unmolding.
01
Ingredients
Have everything ready before you begin.
- ✓1 kg of yellow potato
- ✓4 tablespoons of yellow pepper paste
- ✓Juice of 4 lemons
- ✓3 tablespoons of vegetable oil
- ✓1 teaspoon of salt for the potato mixture
- ✓350 g of chicken breast
- ✓1 medium carrot
- ✓1 stalk of celery
- ✓1/4 of red onion
- ✓180 g of mayonnaise
- ✓1/2 teaspoon of salt for cooking the chicken
- ✓1/2 teaspoon of black pepper
- ✓1 large avocado
- ✓2 hard-boiled eggs
- ✓6 black olives
- ✓Water, as needed for cooking the potatoes and chicken
- ✓Reusable kitchen paper or food-grade plastic wrap to line the mold
02
Step-by-step method
- 01
Wash the potatoes very well, place them whole and with skin in a large pot…
Wash the potatoes very well, place them whole and with skin in a large pot, cover them with cold water, and cook without salt for 25-30 minutes, until a knife enters the center with ease.
- 02
While the potatoes are cooking, place the chicken breast in another pot…
While the potatoes are cooking, place the chicken breast in another pot along with the peeled carrot, the stalk of celery, and 1/2 teaspoon of salt for the chicken. Cover with water and cook over medium heat for approximately 20 minutes, until the chicken is fully cooked and can be shredded.
- 03
Drain the potatoes and peel them while they are still hot, being careful…
Drain the potatoes and peel them while they are still hot, being careful not to burn yourself. Pass them through a potato masher or mash them until you get a very fine and lump-free puree.
- 04
Let the puree lose a bit of temperature
Let the puree lose a bit of temperature. Add the yellow pepper paste, the juice of the lemons, the vegetable oil, and the teaspoon of salt for the potato. Mix until you get a uniform, pliable, and vibrant yellow mixture.
- 05
Remove the cooked chicken and let it cool enough to handle…
Remove the cooked chicken and let it cool enough to handle. Shred it into fine threads. Finely chop the cooked celery and red onion; if desired, rinse the onion with cold water and drain it well. Cut the cooked carrot into small cubes.
- 06
Mix in a container the chicken, celery, onion, carrot, mayonnaise, and…
Mix in a container the chicken, celery, onion, carrot, mayonnaise, and black pepper. Integrate gently to preserve some texture.
- 07
Open the avocado, remove the pit, and cut it into thin slices
Open the avocado, remove the pit, and cut it into thin slices. You can sprinkle it with a small part of the lemon juice already indicated to help preserve its color.
- 08
Line a rectangular mold of approximately 20 x 10 cm with reusable…
Line a rectangular mold of approximately 20 x 10 cm with reusable kitchen paper or food-grade plastic wrap, leaving overhangs on the edges to facilitate unmolding.
- 09
Spread half of the potato mixture on the bottom of the mold and…
Spread half of the potato mixture on the bottom of the mold and press it gently until you form a compact and leveled layer.
- 10
Distribute all the chicken filling over the potato and spread it…
Distribute all the chicken filling over the potato and spread it to the corners. Press lightly to eliminate air pockets. Place the avocado slices on top, forming an even layer.
- 11
Cover with the remaining potato mixture, smooth the surface, and…
Cover with the remaining potato mixture, smooth the surface, and press gently to unite the layers. Cover the mold and refrigerate for at least 1 hour.
- 12
Peel the hard-boiled eggs and cut them into quarters
Peel the hard-boiled eggs and cut them into quarters. When the causa is firm, unmold it onto a plate and carefully remove the paper or plastic.
- 13
Decorate with the quarters of hard-boiled egg and the black olives
Decorate with the quarters of hard-boiled egg and the black olives. Cut the causa with a smooth knife slightly moistened and serve cold, but not frozen.
- Work the potato while it is still hot to get a fine and lump-free puree.
- Do not add salt to the cooking water of the potatoes; the salt in the recipe is reserved for the potato mixture and for cooking the chicken.
- Avoid overcooking the chicken breast so that the filling retains its creaminess.
- Drain the onion very well after rinsing it to not add liquid to the filling.
- Refrigerate the causa for at least one hour before unmolding; the rest helps to firm the layers.
- Keep the preparation always refrigerated and consume it within 24 hours, especially since it contains chicken, mayonnaise, and avocado.
- The palta is the same fruit as the avocado in different regions.