Peruvian Cause with Chicken

To prepare a delicious mashed potato with chicken and vegetable filling, you need to follow a few essential steps that will transform this recipe into a savory dish. We start by boiling the potatoes in salted water. It is recommended to use 'starchy' potatoes, which mash easily and provide a creamier puree. Once they are well boiled, we remove them, let them cool for a few minutes, and then carefully peel them, being careful not to burn ourselves. While they are still warm, we pass them through a potato masher or crush them with a ricer.

The resulting puree should be allowed to cool completely to achieve the ideal texture. In the meantime, we prepare the filling. We cut the chicken into small cubes and place them in a bowl. We add mixed vegetables, which you can choose according to your preferences - carrots, peas, or corn are excellent options. Then, we add 2-3 tablespoons of mayonnaise, depending on the amount of chicken and vegetables. It is important that the mixture is well bound but not too wet. Season with salt, pepper, and for an extra flavor, you can add a little garlic powder, which will give a delicious touch to the dish.

Once the filling is ready, we return to the mashed potatoes. We add a few tablespoons of mayonnaise (not too much), 2-3 tablespoons of olive oil, pepper, ground chili, depending on how spicy you like it, salt, and lemon juice. We mix the ingredients well until we obtain a homogeneous cream with a slightly spicy and tangy taste. Depending on your preferences, you can adjust the amount of oil, lemon juice, or chili.

Once you have achieved the perfect puree, divide it into two equal portions. Use a spoon to spread the first portion of the puree onto a platter, forming a thick layer of about 2 cm. On top of this layer, evenly spread the chicken and vegetable filling, making sure it is well distributed. Then, cover the filling with the remaining mashed potatoes, leveling it well with a spatula to achieve a smooth surface. The dish should be placed in the refrigerator to cool well and firm up a bit, so that each slice can be easily cut and retains its shape. It is best served cold, making it a perfect appetizer for any occasion.

 Ingredients: 6 nice larger potatoes, mayonnaise, 2-3 tablespoons olive oil, ground chili pepper, pepper, lemon juice, filling, leftover rotisserie chicken or boiled chicken/turkey (I used 3 large slices of breast), 200 g of mixed boiled vegetables (potatoes, peas, carrots), mayonnaise. For decoration: black/green olives, boiled egg.

 Tags:  eggs chicken meat carrots potatoes pepper oil pea olives gluten-free recipes lactose-free recipes