Peruvian Causa Rellena

Add Peruvian flavors to your meal with this layered potato and chicken recipe. A wonderful side dish made using sweet peas. MORE + LESS -

Ingredients

lb Yukon Gold potatoes, cut in half, cooked and peeled

1/4

cup fresh lime juice

teaspoon salt

1/2

teaspoon freshly ground pepper

tablespoons Peruvian yellow chiles (aji amarillo), cooked, mashed

cups shredded cooked chicken breast

1/2

cup frozen sweet peas, cooked

medium carrots, peeled, finely chopped, cooked slightly (about 3/4 cup)

tablespoons finely chopped red onion

tablespoons mayonnaise

tablespoon chopped fresh parsley

1/2

cup kalamata olives

hard-cooked eggs, peeled, cut into wedges

Bibb lettuce leaves

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1

Press potatoes through potato ricer, or mash until smooth. In large bowl, mix potatoes, lime juice, salt, pepper and chiles. In medium bowl, mix chicken, peas, carrots, onion and mayonnaise.
2

Place half of potato mixture on large serving platter; form into rectangle shape about 11x7 inches. Spoon chicken mixture over potato mixture on platter; sprinkle with additional salt and pepper as desired. Top with remaining potato mixture, shaping into rectangle shape.
3

Refrigerate 1 hour before serving. Garnish top of potato mixture with parsley, olives and chopped eggs. Arrange lettuce leaves around potato mixture. Cut into squares.