Peruvian Chicken and Potato Terrine

Ingredients

• 1.5 lb medium yellow potatoes
• 1 tablespoon kosher salt
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lime juice
• 1.5 tablespoons ají amarillo paste
• 1 lb boneless skinless chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• ¾ tablespoon ají amarillo paste
• 2 whole ripe Hass avocados
• 1 tablespoon fresh lime juice
• ¼ teaspoon kosher salt
• ¾ cup mayonnaise
• ½ tablespoon ají amarillo paste
• 1.5 tablespoons fresh lime juice
• ½ cup fresh cilantro leaves
• 2 whole hard-boiled eggs
• ½ cup black Peruvian olives

Instructions

1. 1

   Peel 1.5 pounds of medium yellow potatoes using a vegetable peeler. Cut them into 1-inch chunks — keeping uniform sizes helps them cook at the same rate. Place in a large pot and cover with cold water by 2 inches. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer until potatoes are fork-tender and easily pierce through the center, about 15-18 minutes. Drain well in a colander and let cool for 2-3 minutes.

2. 2

   While potatoes cook, place 1 pound of boneless skinless chicken breasts on a cutting board. Using a meat mallet or the bottom of a heavy skillet, pound them to an even 3/4-inch thickness — this ensures even, quick cooking. Season both sides generously with 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper.

3. 3

   Set a 12-inch skillet over medium-high heat and add 2 tablespoons of extra-virgin olive oil. When the oil shimmers and just begins to smoke, carefully lay the chicken breasts away from you (to avoid splashing). Sear without moving for 4-5 minutes until the underside is golden brown and releases easily from the pan. Flip and sear the other side for 3-4 minutes until cooked through — the internal temperature should reach 165°F at the thickest part when checked with an instant-read thermometer. Transfer to a cutting board and let cool.

4. 4

   Once the cooled chicken is cool enough to handle, cut it into small bite-sized pieces about 1/2-inch. In a small bowl, whisk together 2 tablespoons of fresh lime juice and 0.75 tablespoon of ají amarillo paste until smooth. Add the diced chicken, toss gently to coat, and season with a pinch more salt if needed. Set aside.

5. 5

   In a food mill or by using a ricer, pass the still-warm cooked potatoes into a large mixing bowl — this creates a smooth, uniform texture without glue-like gumminess (which happens if you mash by hand). Add 3 tablespoons of extra-virgin olive oil, 3 tablespoons of fresh lime juice, and 1.5 tablespoons of ají amarillo paste. Using a rubber spatula or wooden spoon, fold gently but thoroughly until well combined and the mixture is pale yellow and creamy. Taste and adjust salt and lime as needed — it should taste bright and slightly spicy.

6. 6

   In a small bowl, whisk together 0.75 cup of mayonnaise, 0.5 tablespoon of ají amarillo paste, and 1.5 tablespoons of fresh lime juice until smooth and yellow. This is your ají amarillo aioli for drizzling.

7. 7

   Cut both ripe Hass avocados in half lengthwise, remove the pit with a spoon, and scoop the flesh onto a cutting board. Slice each avocado half lengthwise into 1/4-inch-thick slices, keeping them grouped together. In a small bowl, toss with 1 tablespoon of fresh lime juice and 0.25 teaspoon of kosher salt — this prevents browning and brightens the flavor.

8. 8

   Line 4 individual serving plates with plastic wrap or parchment paper to make removal easier. On each plate, use a spoon or offset spatula to spread about 1/4 of the potato mixture (roughly 3 tablespoons) into a rectangle about 4 by 3 inches and 1/2-inch thick, pressing gently so it holds together.

9. 9

   Divide the chicken mixture into 4 portions and spoon roughly 1/4 of it evenly over the potato layer on each plate. Top the chicken with a neat layer of the sliced avocado, fanning the slices slightly for visual appeal.

10. 10

    Using a spoon, drizzle 2-3 tablespoons of the ají amarillo aioli across the top and around each causa. Sprinkle with about 2 tablespoons of fresh cilantro leaves. Slice the 2 hard-boiled eggs and arrange 1/2 a sliced egg and a few black Peruvian olives on the side of each plate. Serve chilled or at room temperature — carefully peel away the plastic wrap just before serving.

Tools you’ll need

• large pot
• colander
• 12-inch skillet
• instant-read thermometer
• meat mallet
• cutting board
• food mill or ricer
• large mixing bowl
• small bowls
• rubber spatula
• wooden spoon
• whisk
• offset spatula
• spoon

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