Causa Rellena con Pollo ☺

Causa Rellena con Pollo is a Peruvian salad. This is great for potlucks. Many thanks to southamericanfood.about.com for the original recipe, which I have modified to suit my own tastes.

Prep Time: 1 hour | Cook Time: 1 hour, 20 minutes | Servings: 8 | Difficulty: Easy

Potatoes:
3 lbs (6-8) yellow or Yukon Gold potatoes
3 tbsp aji amarillo paste or 3 fresh yellow chile peppers (aji amarillo) you may substitute habanero peppers
3 limes
2 tablespoons olive oil or butter
2 gloves garlic

Chicken:
1-1/2 lb boneless skinless chicken breasts
1/2 cup sour cream or mayonnaise
1 tbsp capers, coarsely chopped
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp smoked paprika
2 tsp prepared mustard
1 ripe avocado

Garnishes:
4 Boiled eggs, peeled and sliced
Black olives
Cilantro or parsley leaves, coarsely chopped
Roasted red pepper

Cook the potatoes in salted water until soft. Peel the potatoes and pass them through a potato ricer (or mash them), then set aside.

If you are not using the aji amarillo paste, remove the seeds from the chili peppers, and saute them in vegetable oil with the garlic until softened. Place them in a food processor or blender, along with the juice of the 3 limes, and salt/pepper to taste. Process until smooth. Stir lime/chile mixture into the potatoes.

Poach the chicken in water seasoned with salt, pepper. Shred the cooked chicken, and mix with the mayonnaise, paprika, and mustard. Season with salt and pepper to taste.

On a plate, shape half of the mashed potato mixture into a square or rectangle. Cover with the chicken in a smooth layer. Layer with slices of avocado. Layer the other half of the potato mixture on top and smooth with a knife. Decorate the top with cilantro, slices of hard-boiled eggs, olives, and roasted red pepper strips.

Serve chilled.

Source: southamericanfood.about.com