Cold South American Chicken Potato Dish
Discover the vibrant flavors of South America with this irresistible Cold South American Chicken Potato Dish, also known as Causa Rellena. This no-bake Peruvian classic features layers of creamy mashed yellow potatoes infused with aji amarillo paste and lime juice, stacked with tender shredded chicken mixed with mayo and silky slices of avocado. The dish is elegantly garnished with hard-boiled eggs, red onion, black olives, and fresh cilantro for a stunning presentation. Perfect as an appetizer or light main, this chilled potato casserole delivers a delightful balance of zesty, savory, and creamy flavors in every bite. Quick to prepare and visually striking, it’s an ideal make-ahead recipe for summer gatherings or festive occasions.
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Recipe Information
Ingredients
- 6 medium Yellow potatoes
- 2 tablespoons Vegetable oil
- 2 tablespoons Aji amarillo paste (Peruvian yellow chili paste)
- 3 tablespoons Lime juice
- 1 teaspoon Salt
- 2 cups Cooked chicken breast
- 0.33 cup Mayonnaise
- 1 large Avocado
- 0.5 medium Red onion
- 2 large Hard-boiled eggs
- 6 Black olives (optional)
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Peel the yellow potatoes and cut them into chunks. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
Mash the potatoes until smooth, then mix in the vegetable oil, aji amarillo paste, lime juice, and salt. Adjust the seasoning if needed. Press the mixture into a smooth, soft dough-like consistency, then set aside to cool completely.
In a bowl, shred the cooked chicken breast and mix it with mayonnaise. Add a pinch of salt and stir to combine.
Slice the avocado and red onion thinly. Set aside.
To assemble the causa, lightly grease a 9-inch springform pan or use a flat serving platter. Begin with a layer of the potato mixture, using half of the total amount. Press it flat and even.
Add a layer of sliced avocado on top of the potato. Spread the chicken and mayonnaise mixture evenly on top of the avocado layer.
Place a second and final layer of the remaining potato mixture over the top, smoothing it out evenly.
Garnish the top of the causa with slices of hard-boiled eggs, black olives (if using), and a sprinkle of chopped fresh cilantro.
Refrigerate for at least 1 hour to set before serving. Slice and serve cold.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1116 mg | 49% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 3.2 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
