Peruvian Peruvian chicken Causa Limeña
No. of diners
3-4
Ready in
30 minutes
Difficulty
Download
Usage
First course
Peru
The causa limeña is a typical starter or first course of Peruvian gastronomy, it is served cold and it is very pleasant and refreshing on hot days.
It is said that it receives this name because it was sold in the street to support the cause of the country in times of war, although it is not entirely clear.
Ingredients
- 500g of chicken breast
- 80g.
of Mayonnaise - 1Kg.
of special potatoes for baking - 1 small onion
- 10g.
of INTERTRÓPICO Chili Paste - 1 lime (juice)
- 1 avocado
- Extra virgin olive oil
- Salt and pepper INTERTRÓPICO (to taste).
Steps
STEP 1
We boil the potatoes in water that when pricked are tender, in another pot we boil the chicken with water and salt for 15-20min.
STEP 2
Drain the potatoes, bathe them with olive oil and mash them with a fork, if you have a potato masher the texture will be better.
STEP 3
Add the INTERTRÓPICO chili paste, lime juice, a little more oil if necessary, salt and pepper to taste.
Mix all the ingredients well and set aside.
STEP 4
Fray the chicken with your hands, chop the onion finely and mix it with the chicken and mayonnaise, now set aside.
STEP 5
The next step is to peel and slice the avocado, to plate it we use a round ring that we get in a bazaar or kitchen store.
STEP 6
This step is fundamental for our cause, is to form layers, first a layer of potato, press with a spoon, followed by the layer of sliced avocado, season with salt and pepper.
Then another layer of potato, then a layer of chicken and a final layer of potato.
STEP 7
Carefully disassemble and store in the refrigerator to serve at the table.
Tips
- If there is any leftover, it can be kept in the refrigerator without any problem for the following day, because, as it happens with Russian salad and this kind of dishes, it is even better when it has been in the refrigerator for a few hours.
- If we are not very used to spiciness, we can reduce the chili paste to only one teaspoon (5 grams).
- The avocado must be at its peak, neither too green nor too ripe.
- In some recipes it is added to the mixture of chicken, chopped carrots and peas (all cooked), it is also very tasty.
