Naturally Gluten-Free Meals
Peruvian Causa Rellena con Pollo
Yellow Potatoes w/Chicken Salad
Serves 8 people
INGREDIENTS
½ Cup Red Onion, diced
4 Limes
Salt & Pepper, to taste
3-4 lbs Yellow Potatoes
1 Aji Amarillo Chili Pepper or Ancho Pepper
1 Clove Garlic, minced
¼ Cup Olive Oil, divided
2 Chicken Breasts, boneless, skinless
½ Cup Mayonnaise
1-2 Avocado
Optional Garnish: Chopped Parsley, Sliced Hard-Boiled
Egg, Sliced Black Olives
DIRECTIONS
Place the chopped onion in a small bowl with the juice of
1 lime and season lightly with salt. Set aside to marinate while the potatoes
cook.
Cook the potatoes in boiling salted water until soft.
Peel the potatoes once they are cool enough to handle, and then mash until
smooth and set aside.
Prepare the chili pepper by removing the seeds and
coarsely chopping the pepper. Place in a food processor or blender, along with
the juice of the remaining 3 limes, garlic, 1 tablespoon olive oil, salt and
pepper to taste and process until smooth.
Stir the lime/chili mixture into the potatoes, adding it
in parts and tasting after each addition, until potatoes are seasoned to your
liking. Stir in the remaining 3 tablespoons oil and season potatoes with more
salt and pepper if needed.
To poach the chicken, place the chicken into a large pot and
add cold water to cover, season with salt and pepper. Cook at a low simmer
until just cooked through about 15 minutes. Remove the chicken and allow cooling. Shred
the cooked chicken, place in a bowl, mix-in the mayonnaise, marinated onions
and season with salt and pepper to taste.
Generously oil a spring-form pan with oil. Press half of
the mashed potato mixture into the bottom of the pan and spread into an even
layer. Cover with the chicken salad in a smooth layer. Top the chicken salad
with slices of avocado. Layer the other half of the potato mixture on top and
smooth the potatoes. Decorate the top with parsley leaves, slices of
hard-boiled eggs and sliced olives if desired. Serve chilled.
NOTE: Always read labels carefully
