Causa Rellena (Gluten-Free)

Ingredients

• about 910 g Yellow potatoes
• 3 tablespoons Aji Amarillo paste
• 2 tablespoons Lime juice
• 1/2 cup Mayonnaise
• 1.5 cups Cooked chicken
• 2 medium Avocado
• 1/4 cup Red onion
• 2 tablespoons Cilantro
• 2 large Hard-boiled eggs
• 1/4 cup Black olives

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of Yellow potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and peel them while they are still warm. Mash the potatoes in a large bowl until smooth.
2. 2Add the 3 tablespoons of Aji Amarillo paste and the 2 tablespoons of Lime juice to the mashed potatoes. Mix thoroughly until the color is uniform. Season with salt to taste.
3. 3In a separate medium bowl, combine the 1.5 cups of Cooked chicken, 1/2 cup of Mayonnaise, 1/4 cup of Red onion, and 2 tablespoons of Cilantro. Mix well to create the chicken salad filling.
4. 4Prepare the assembly ingredients: slice the 2 medium Avocados, chop the 2 large Hard-boiled eggs, and have the 1/4 cup of Black olives ready.
5. 5Spread half of the seasoned potato mixture evenly on the bottom of a serving platter or in a shallow dish to form the base layer.
6. 6Arrange the sliced 2 medium Avocados over the potato base. Evenly distribute the chicken salad mixture on top of the avocado layer. Scatter the chopped 2 large Hard-boiled eggs and the 1/4 cup of Black olives over the chicken salad.
7. 7Carefully spread the remaining half of the seasoned potato mixture over the filling to create the top layer. Smooth the top surface gently.
8. 8Cover the Causa Rellena and refrigerate for at least 30 minutes to allow the flavors to meld and the dish to set. Garnish with extra avocado slices, hard-boiled egg pieces, and black olives before serving, if desired.

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