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Peruvian Potato-Chicken Salad (Causa Rellena) Recipe Info
Total Time: 2 Hours, 5 Minutes
Recipe Yields: 4
Ingredient Tags: aji amarillo chili paste avocado cayenne pepper Chicken Breast cooked carrot fresh cilantro green peas lime lime juice mayonnaise minced shallot olive oil red peppers salt small clove garlic sour cream water Yukon Gold potatoes
⇓ Scroll down to see full recipe instructions. ⇓
Peruvian Potato-Chicken Salad (Causa Rellena) Recipe
For the Chicken Salad:
For Potato Mixture:
For the Sauce:
Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.
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