Causa Rellena

Ingredients

• 500 g Yukon Gold Potatoes
• 1 pcs Chicken Breast
• 2 tbsp Aji Amarillo Paste
• 2.5 pcs Lime
• 0.5 pcs Red Onion
• 1 pcs Avocado
• 3 tbsp Mayonnaise
• 3 tbsp Cilantro
• Garlic
• 1 tbsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 tbsp Olive Oil

Method

1. Place {chicken_breast} in a small saucepan, cover with water, add a pinch of {kosher_salt}, and bring to a gentle simmer over medium heat. Cook until the center reaches doneness and the juices run clear, then let it rest briefly so it stays juicy before shredding.
2. Simmer {yukon_gold_potatoes} in well-salted water over medium heat until fully tender and a knife slides in easily. Drain well and let the steam escape so the mash stays fluffy, not wet.
3. Shred the cooked {chicken_breast}, then fold with {mayonnaise}, {red_onion}, {cilantro}, a little {aji_amarillo_paste}, and {lime}. Season with {kosher_salt} and {black_pepper}, then taste and adjust so the filling is savory and bright.
4. Peel and mash the warm {yukon_gold_potatoes} until smooth, then work in {aji_amarillo_paste}, {olive_oil}, and {lime}. Season with {kosher_salt} and {black_pepper}, mixing until the potato is vivid, supple, and holds its shape.
5. Slice {avocado} just before assembling so it stays green and creamy rather than oxidizing.
6. Using a ring mold or small bowl, press in half the {yukon_gold_potatoes}, layer with the {chicken_breast} filling and {avocado}, then cap with the remaining {yukon_gold_potatoes}. Unmold carefully and finish with a little {cilantro} and a final squeeze of {lime} for freshness.