Causa Rellena (Soy-Free)

Ingredients

• 2 lbs Yellow potatoes
• 1.5 cups Cooked chicken, shredded
• 2 medium Avocado
• 0.5 cup Carrot, finely diced
• 0.5 cup Peas
• 0.5 cup Mayonnaise (soy-free)
• 2 tablespoons Lime juice
• 2 tablespoons Aji Amarillo paste
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Place the 2 lbs 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 tender when 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 2 tablespoons of Lime juice, 2 tablespoons of Aji Amarillo paste, 1 tablespoon of Olive oil, 1 teaspoon of Salt, and 0.5 teaspoon of Black pepper to the mashed potatoes. Mix thoroughly until all ingredients are well combined and the mixture is a uniform color.
3. 3In a separate medium bowl, combine the 1.5 cups of Cooked chicken, shredded, 0.5 cup of Mayonnaise (soy-free), 0.5 cup of Carrot, finely diced, and 0.5 cup of Peas. Stir until everything is evenly distributed.
4. 4Spread half of the seasoned mashed potato mixture evenly into the bottom of a serving dish or into 4 individual molds. Ensure the layer is about 1/2-inch thick.
5. 5Carefully spread the chicken and vegetable mixture evenly over the layer of mashed potatoes. Try to keep the layer as flat as possible.
6. 6Gently spread the remaining half of the mashed potato mixture over the chicken filling, creating the top layer. Smooth the surface with a spatula or the back of a spoon.
7. 7Slice the 2 medium Avocados and arrange the slices decoratively on top of the Causa Rellena. Cover the dish or molds with plastic wrap. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the dish to set before serving.

Substitutions

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