Peruvian Causa de Pollo

Ingredients

• 250 gPeruvian yellow chilli (fresh or frozen)
• 500 gPeruvian yellow potatoes (or Yukon Gold or russet potatoes)
• 2 tbsprapeseed or vegetable oil
• 1 tbsplime juice
• 90 gyellow chilli paste from above
• to tastesalt and pepper
• 250 gchicken breast
• 6 tbspmayonnaise
• to tastesalt and pepper
• 2avocados, sliced
• to tastesalt and pepper
• to tastehard-boiled quail eggs
• to tastebaby rocket leaves

Instructions

1. 1

   Prepare the chillies

   Cut the tops off the chillies and halve them lengthways. Use a small knife to remove the seeds and veins.

2. 2

   Boil and peel

   Put the chillies in a pan of cold water and bring to the boil. Cook for 10–15 minutes, until the skin loosens easily when rubbed at a corner.

3. 3

   Blend the paste

   Lift the chillies out of the water, peel them and blend. If needed, add only a small drizzle of vegetable oil to help the blender run. Set aside 90 g for the recipe and freeze any remaining paste for up to 6 months.

4. 4

   Cook the potatoes

   For Peruvian yellow or Yukon Gold potatoes, peel them and remove the eyes, then cook in salted cold water over a medium heat. Keep the water below a rolling boil and remove the potatoes as soon as a knife pierces them easily; do not let them overcook. For russet potatoes, bake them in their skins at 200°C for 1–1½ hours, until very tender.

5. 5

   Rice the potatoes

   Pass the potatoes through a potato ricer while they are still hot.

6. 6

   Season the base

   Add the remaining potato-base ingredients and mix until evenly combined. Taste and adjust the salt if needed.

7. 7

   Poach the chicken

   Put the chicken in a pan of cold, salted water and bring it to the boil over a medium-low heat. Avoid a rolling boil. Cook for 15–20 minutes from when it starts boiling; the centre should not be pink when cut into. Remove the chicken and shred it.

8. 8

   Mix the filling

   Combine the shredded chicken with the mayonnaise, salt and pepper.

9. 9

   Line the tin

   Line a 21 × 13 cm tin with cling film or baking paper. Individual rings can also be used.

10. 10

    Add potato layer

    Press half of the potato mixture evenly into the base of the tin.

11. 11

    Layer the avocado

    Arrange the sliced avocado over the potato and season with salt and pepper.

12. 12

    Add the chicken

    Spread the chicken mixture over the avocado and flatten it into an even layer.

13. 13

    Finish and chill

    Cover with the remaining potato mixture. If unmoulding onto a plate, cover the tin with cling film and refrigerate for at least 2 hours.

14. 14

    Garnish to serve

    Finish with hard-boiled quail eggs and baby rocket leaves, or garnish as desired.

What is causa de pollo?

Causa is a Peruvian layered potato dish, commonly served cold or at room temperature. Its name and traditions are associated with Peru, where potatoes and ají amarillo are central to many dishes.

This version layers a bright, chilli-seasoned potato mash with chicken mayonnaise and avocado. The different layers make it substantial enough for a shared lunch or a make-ahead centrepiece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 25g protein, 34g carbs, 18g fat.

Potatoes supply most of the carbohydrates, while the chicken provides much of the protein. Mayonnaise, oil and avocado contribute most of the fat; serve a moderate slice with a generous green salad or other crisp vegetables to balance the plate.

Choosing the potatoes

Yellow potatoes: Peruvian yellow potatoes are ideal for their colour and texture; Yukon Gold potatoes are a practical alternative. Cook them gently so the outside stays intact while the centre softens.

Russets: These are better baked in their skins, as directed, to keep the potato mixture dry rather than waterlogged. Rice them while hot for a smooth, even base.

Making the ají amarillo paste

Chilli preparation: Removing the seeds and veins reduces the chilli's heat. Boiling loosens the skins, which should peel away readily once the chillies are tender.

Blending: Add only a little oil if the blender needs help. Keeping the paste thick helps the potato layer hold together, and the recipe uses 90 g of it.

Getting the potato texture right

Gentle cooking: A rolling boil can break down the outside before the middle is ready. Check with a knife and take the potatoes off the heat as soon as it passes through easily.

Hot ricing: Rice the potatoes straight away, before they cool and become harder to work with. Mix in the other base ingredients until no streaks remain, then check the seasoning.

Keeping the chicken tender

Poaching: Start the chicken in cold salted water and bring it up to a boil over medium-low heat. Keep the water from boiling vigorously, which can make the meat tough.

Shredding: Let the chicken cook for 15–20 minutes from the start of the boil, then check that it is no longer pink inside. Shred it before mixing with the mayonnaise and seasoning.

Building neat layers

First layer: Press half the potato mixture into the lined tin, then add the sliced avocado and season it. Spread the chicken evenly over the avocado so each serving gets a little of every layer.

Top layer: Cover the chicken with the remaining potato and smooth it out. Chilling for at least 2 hours helps the causa hold its shape when turned out.

Serving and timing

Make-ahead: The chill is especially useful if you plan to unmould the causa, so allow at least 2 hours in the fridge in addition to the preparation time. Garnish after unmoulding or just before serving.

To serve: Quail eggs and baby rocket are the suggested garnish. A crisp green salad or sliced tomatoes make a fresh accompaniment to the creamy potato and chicken layers.

Recipe notes & tips

• Peel the chillies after boiling, once the skins release easily with a rub.
• Use only enough oil to get the chilli paste blending smoothly.
• Keep potato cooking water below a rolling boil to help the potatoes retain their shape.
• Rice the potatoes while hot for a smoother base.
• Spread each layer evenly so the slices hold together when served.
• Chill for at least 2 hours if you want to turn the causa out of its tin.

Variations

• Add extra chilli: Stir more ají amarillo paste into the potato mixture for a stronger chilli flavour.
• Use another potato: Yukon Gold or russet potatoes work when Peruvian yellow potatoes are unavailable.
• Change the garnish: Top with extra rocket or sliced hard-boiled eggs.
• Make individual portions: Layer the ingredients in individual rings instead of one tin.
• Serve with salad: Add a crisp green salad or sliced tomatoes alongside.

Common mistakes to avoid

• Boiling potatoes hard: The outsides can disintegrate before the centres cook; keep the water at a gentle boil.
• Overcooking potatoes: They may break apart and become difficult to layer; remove them as soon as a knife passes through easily.
• Ricing cold potatoes: They become harder to work with; rice them while still hot.
• Adding too much oil to the paste: The potato layer may become loose; use only a small drizzle if the blender needs it.
• Boiling chicken vigorously: The meat can turn tough; bring it to the boil gently and avoid a rolling boil.
• Skipping the chill: The layers may not hold when unmoulded; refrigerate for at least 2 hours first.

How to store

Cover and refrigerate leftovers promptly; use within 2 days for best quality. Serve chilled or allow it to stand briefly at room temperature; reheating is not recommended because the dish contains mayonnaise and avocado.

Frequently asked questions