Creamy Chicken Causa
Silky mashed potatoes layered with shredded chicken, lime, and aji amarillo—Peru's beloved yellow chili paste—all served cold. Tangy, buttery, and ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
- 2 cups rotisserie chicken, shredded
- 1.5 lbs yukon gold potatoes
- 3 tbsp aji amarillo paste
- 3 tbsp butter
- 2 whole limes (zested + juiced)
- 1 whole avocado
- 2 whole hard-boiled eggs
Instructions
- 1
Peel and cut potatoes into 1-inch chunks. Boil in salted water until fork-tender, ~12 minutes.
- 2
Drain potatoes and return to pot. Mash with butter, aji amarillo paste, lime juice, and a pinch of salt until creamy.
- 3
Divide potato mixture between serving plates, pressing gently to create a small mound on each.
- 4
Top each with shredded chicken, avocado slices, and halved hard-boiled eggs.
- 5
Garnish with lime zest and a crack of black pepper. Serve cold or at room temperature.
Tools you’ll need
- large pot
- chef's knife
- cutting board
- colander
- potato masher
- serving spoon
- dinner plates
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