Best Causa Limeňa With Chicken Recipes

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CAUSA LIMEñA - DELICIOUS COLD APPETIZER FROM PERU



Causa Limeña - Delicious Cold Appetizer From Peru image

A starter dish of chicken, layered potatoes, limes, with a topping of olives, peppers, and egg. Perfect for hot summer days.

Provided by Eat Peru

Categories     Appetizer     Starter

Number Of Ingredients 13

4 cups yellow potatoes (700 g.)
4 cups water (1 liter)
1 teaspoon salt
2 cups chicken (cooked and minced, 300 g.)
¾ cups mayonnaise (150 g.)
2 tablespoons black olives
½ cup peas (75 g.)
1 egg
½ cup onion (60 g.)
3 yellow peppers (ají amarillo, 1/8 cup, 40 g.)
¼ cup olive oil
½ avocado (200 g.)
2 limes (40 g.)

Steps:

  • Wash the potatoes with plenty of water and peel with a vegetable peeler. Cut them into four or six parts according to their size. You should get pieces of (at most) 5 cm.
  • Place them in a large saucepan with 4 cups of water and a teaspoon of salt. Cook half covered for at least 15 minutes until potatoes are soft. The way to test them is to prick them with a fork. If your fork meets little resistance, they are soft enough to puree.
  • Strain the potatoes, let them drain for a few minutes.
  • The best Causa Limeña meat is chicken breast. A small chicken breast gives around 300 grams of shredded chicken. Roast or boil the chicken according to your taste. Remember to add a pinch of salt and a little pepper for cooking.
  • Peel the onion and chop finely.
  • Boil the egg in plenty of water, and remove the shell. Cut it into thin slices.
  • While the potatoes are still warm, place them in a large bowl, and with a potato masher, mash them until there are no lumps left.
  • Wash the chili peppers and place them on a cutting board. Remove the stem with a sharp knife, cut crosswise and remove all the veins and seeds. Cut the chili peppers into large pieces. Don't worry about size because they will liquefy later.
  • Put the oil and peppers into the blender glass. Beat for about three minutes. The mixture will not be completely homogeneous.
  • Pour the chili sauce over the mashed potatoes with a pinch of salt and mash again for a few minutes until the chili is fully blended into potatoes. Taste and if necessary, rectify with salt.
  • In a mixing bowl place the shredded chicken. Make sure that all the chicken is finely chopped. Add mayonnaise, chopped onion, lime juice, and peas. Stir until all ingredients are well mixed.
  • Remove the seed from the avocado, peel the skin away and cut the soft flesh into thin slices. Sprinkle a few drops of lime over the avocado slices to prevent it from turning brown.
  • For the next step, the assembly of the causa rellena, use an empty can with the base and lid removed (using a can opener). If you wish, you can use a round mold or a square mold or even a glass container.
  • Place the can on a flat plate and add two tablespoons of mashed potatoes. With a spoon or any other utensil that you consider convenient, press the mashed potatoes towards the bottom of the plate and flatten.
  • Add a layer of avocado pieces.
  • Then add three tablespoons of chicken with mayonnaise. Press down gently.
  • Cover with a second layer of mashed potatoes and flatten once more. Very carefully remove the can by pulling it upwards. Repeat this procedure until you run out of ingredients. We make 6 Causas Limeñas with the ingredients listed above.
  • On top of each Causa Limeña place an egg slice, a few black olives and some thin slices of yellow chili.
  • Serve individually as a starter for dinner or a cold appetizer for lunch.

Nutrition Facts : Calories 386 kcal, Carbohydrate 41 g, Protein 9 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 45 mg, Sodium 682 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

PERUVIAN POTATO-CHICKEN SALAD (CAUSA RELLENA)



Peruvian Potato-Chicken Salad (Causa Rellena) image

There's nothing very unusual about serving a chicken or potato salad at a cookout, which is why this layered Peruvian potato and chicken salad will cause such a stir. Or should I say, 'causa' a stir, since in Peru that's what this gorgeous dish is called. Infused with aji amarillo, lime juice, and cilantro, these are perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.

Provided by Chef John

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 2h5m

Yield 4

Number Of Ingredients 20

1 large cooked chicken breast, diced or shredded
¼ cup green peas
¼ cup diced cooked carrot
1 teaspoon minced shallot
2 tablespoons finely chopped roasted red peppers
2 tablespoons chopped fresh cilantro
1 teaspoon lime juice
¼ cup mayonnaise, or as needed
1 ¼ pounds Yukon Gold potatoes, peeled and quartered
2 tablespoons aji amarillo chili paste, or to taste
2 tablespoons olive oil
1 lime, juiced, or more to taste
cayenne pepper to taste
salt to taste
1 avocado, quartered and sliced
⅓ cup mayonnaise
1 tablespoon sour cream
1 small clove garlic, crushed
2 teaspoons aji amarillo chili paste, or to taste
1 teaspoon water as needed

Steps:

  • 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.

Nutrition Facts : Calories 658 calories, Carbohydrate 41.4 g, Cholesterol 58 mg, Fat 49.1 g, Fiber 7 g, Protein 19.2 g, SaturatedFat 9 g, Sodium 391 mg, Sugar 3.6 g

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