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Causa Morada

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Print Recipe
Potato Type: Purple
Prep Method: Boiled

Dish

AppetizerMain Dish

Serving

Serves 6

Ingredients

  • 2 lbs Purple Potatoes
  • Salt to taste
  • 1/2 cup Canola or other vegetable oil
  • 1/4 cup Freshly squeezed key lime juice
  • 2 boneless, skinless chicken breasts
  • 1 yellow onion
  • 1 carrot
  • 1 tablespoon chopped mint leaves
  • 1/4 cup Ají amarillo puree
  • Pinch Fresh ground pepper
  • 3/4 cup Mayonnaise
  • 1/2 cup Minced celery
  • 1/2 cup Minced red onion
  • 1-1/2 cup Semi-ripe avocados, thinly sliced
  • Spicy sprouts, such as daikon (radish) or clover

Preparation

  1. Place the purple potatoes in a large saucepan, cover with cold salted water and bring to a boil. Reduce the heat and simmer until very tender, about 20 minutes. Let cool.
  2. Peel the potatoes and pass through a food mill or ricer (or simply mash very finely) into a large bowl.
  3. Knead lightly with gloved hands, slowly drizzling in oil, as needed, until it reaches a dough-like consistency. Add the lime juice and season to taste with salt. Refrigerate until cold and firm, about 2 hours.
  4. Put the chicken, onion, carrot and mint into a large saucepan, adding just enough water to cover, and bring to a slow boil.
  5. Cook until the chicken is fork tender and can be pulled apart, about 20 minutes.
  6. Transfer the chicken to a medium bowl. Once cool enough to handle, shred with fingers or a fork. Mix in the mayonnaise, ají amarillo, celery and red onion.
  7. Season to taste with salt and pepper. Refrigerate until cold, about 1 hour.
  8. Oil a 2-quart casserole.
  9. Spoon half of the potato mixture into the casserole, followed by the chicken mixture and then the remaining potato mixture. Refrigerate until firm, about 2 hours.
  10. Slice and serve garnished with avocado and sprouts.

2 Reviews

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Karin

Nice

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Karin

Nice

Rosy

I love Peruvian food

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Rosy

I love Peruvian food

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