Name: Causa de pollo
Prep time: 28 min
Cook time: 36 min
Total time: 119 min
Cuisine: Peruvian cuisine
Ingredients: 1200 g yellow-fleshed potatoes, whole and scrubbed; 2000 ml water, for potato boiling; discard afterward; 60 g ají amarillo paste, seeded yellow chilli, ready to use; 55 ml lime juice, freshly squeezed; 45 ml neutral vegetable oil; 5 g fine salt; 400 g boneless skinless chicken breast, raw; 1000 ml water, for chicken poaching; discard afterward; 150 g mayonnaise, commercial, pasteurized-egg mayonnaise; 250 g ripe avocado flesh, thinly sliced; 1 g ground black pepper; 45 g pitted black olives, quartered

Causa de pollo with ají amarillo, avocado and mayonnaise

Yield 6 servings

Prep 28 minutes

Cook 36 minutes

Passive 55 minutes

Total 119 minutes

Ingredients ↓

Overview

Causa de pollo with ají amarillo, avocado and mayonnaise

Causa de pollo is a composed cold potato dish associated with Lima, with the distinctive yellow potato seasoned with ají amarillo and lime. Its pale-gold layers frame the chicken rather than hiding it in a heavy sauce.

Ají amarillo brings fruit-like chilli flavour as well as colour; it is not interchangeable with ordinary yellow sweet pepper. Commercial paste allows a measured home preparation, and the mayonnaise binds already cooked chicken.

Warm potatoes are easier to press, but the filling must meet cool potato rather than steaming hot potato. Chilling helps the square hold together and keeps the ready-to-eat chicken mixture at a safe temperature.

Ingredients

Potato layers

1200 g yellow-fleshed potatoes, whole and scrubbed
2000 ml water, for potato boiling; discard afterward
60 g ají amarillo paste, seeded yellow chilli, ready to use
55 ml lime juice, freshly squeezed
45 ml neutral vegetable oil
5 g fine salt

Filling

400 g boneless skinless chicken breast, raw
1000 ml water, for chicken poaching; discard afterward
150 g mayonnaise, commercial, pasteurized-egg mayonnaise
250 g ripe avocado flesh, thinly sliced
1 g ground black pepper
45 g pitted black olives, quartered

Method

Cook the potatoes.Place the 1200 g potatoes in a pot with the 2000 ml water; simmer for 25 minutes, then drain, peel carefully and press while warm. The potato falls apart under a fork, with no hard centre.
Cook the chicken.Meanwhile poach the 400 g chicken in a separate saucepan with 1000 ml gently simmering water for 11 minutes, checking the thickest piece with a thermometer; transfer to a clean bowl and shred. The chicken is moist and its thickest part reaches 74 °C.
Season the potato.Mix the pressed potato with 60 g ají amarillo paste, 55 ml lime juice, 45 ml oil and the 5 g salt in a large bowl. The potato makes a smooth mouldable dough with no pools of oil.
Cool the potato base.Spread the seasoned potato in a shallow clean dish and let it cool at room temperature for 10 minutes, then proceed promptly to assembly. The potato is no longer steaming and is comfortable to handle.
Mix the filling.Stir the cooked shredded chicken with 150 g commercial mayonnaise and the black pepper in a clean bowl. The chicken strands are lightly bound, not swimming in dressing.
Layer the causa.Press half the yellow potato into a 20 cm square dish, arrange all 250 g avocado across it, spread over the chicken filling and cover evenly with the remaining potato. The upper potato layer seals the filling without squeezing it out at the sides.
Chill and finish.Cover and refrigerate at 4 °C or colder for 45 minutes, then cut six portions and top with the 45 g olives. The slices lift cleanly and the avocado stays between the potato and chicken.

Practical

Practical guidance

Press the potatoes finely without adding milk; extra liquid would make the layers slump. If the cooked potato is very moist, allow excess steam to escape briefly before seasoning. This makes six starter portions; for neat presentation use a lightly oiled square dish and a flat spatula to lift each piece. Serve directly from the refrigerator. Make the components on the same day when practical. Refrigerate promptly at 4 °C or colder, consume within 1–2 days for best avocado quality, and do not reheat the assembled cold causa.

Control points

The potato breaks apart as you lift it.It was under-mashed or too wet; press thoroughly and chill until firm before cutting.
The filling leaks from the sides.The mayonnaise was over-measured or the chicken was warm; use fully cooled chicken and the stated amount of dressing.

Nutrition per serving

Serving size1 of 6 portions
Calories545 kcal
Carbohydrate51 g
Protein24 g
Fat29 g
Fibre6 g
Sodium535 mg

Allergens and food safety

Contains egg from mayonnaise. Check the commercial ají paste and mayonnaise for declared allergens. Cook chicken to 74 °C and use commercial mayonnaise made with pasteurized eggs. Avoid cross-contact between raw poultry and ready-to-eat filling; keep the finished causa at 4 °C or below.

Closing

Result: Chilled yellow potato with chicken and avocado in layers.
Decisive control: Cook the chicken to 74 °C and keep the filling cold.