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Loading...This iconic Lima-style terrine layers a vibrant, chili-laced mashed yellow potato base around a creamy shredded chicken filling and ripe avocado slices. Served cold, it makes a refreshing starter or light lunch that beautifully balances tangy lime, mellow aji amarillo heat, and buttery avocado.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 22 gFat
- 4 gSaturated Fat
- 34 gCarbs
- 5 gFiber
- 3 gSugar
- 24 gProtein
- 520 mgSodium
- 820 mgPotassium
- 45 mgCalcium
- 2 mgIron
- 22 mgVitamin C
- 160 mcgVitamin A
Ingredients
For the yellow potato base
- 2 lb (about 4 medium) Yukon gold or yellow Peruvian potatoes, peeled and quartered
- 3 tbsp fresh lime juice, plus more to taste
- 3 tbsp aji amarillo paste
- 3 tbsp vegetable oil
- 1 tsp salt, plus more for the cooking water
- 1/2 tsp ground black pepper
For the shredded chicken filling
- 2 boneless, skinless chicken breasts (about 12 oz)
- 1 small red onion, finely diced
- 3 tbsp mayonnaise
- 1 tbsp fresh lime juice
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
For assembly and garnish
- 1 large ripe avocado, peeled and sliced
- 2 hard-boiled eggs, sliced
- 12 pitted black olives, halved
- Lime wedges and extra parsley for serving
Directions
- Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 18-20 minutes until fork-tender, then drain well and let steam-dry for 5 minutes.
- While the potatoes cook, poach the chicken breasts in lightly salted simmering water for 12-15 minutes until cooked through. Remove, cool slightly, and shred with two forks.
- Pass the warm potatoes through a ricer or mash thoroughly until smooth. Stir in the lime juice, aji amarillo paste, oil, salt, and pepper while still warm; mix just until uniform and creamy. Taste and adjust seasoning, adding more lime or salt as needed. Let cool to room temperature.
- In a bowl, combine the shredded chicken with the diced red onion, mayonnaise, lime juice, parsley, and a pinch of salt and pepper. Stir until evenly coated and creamy.
- Line a 6-cup terrine mold, loaf pan, or ring mold with plastic wrap. Spread half of the yellow potato mixture evenly across the bottom, pressing gently to compact. Arrange the avocado slices in a single layer on top.
- Spoon the chicken filling over the avocado and press lightly into an even layer. Top with the remaining potato mixture, smoothing and pressing firmly so the cake holds its shape when unmolded.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to let the flavors meld and the terrine set firmly.
- To serve, invert onto a platter and peel off the plastic wrap. Garnish the top with sliced hard-boiled eggs, black olives, parsley sprigs, and lime wedges. Slice into thick portions and serve chilled.
Cook’s Notes
- If you can't find Peruvian yellow potatoes, Yukon Golds work beautifully; add a pinch of turmeric for a more vivid yellow color along with the aji amarillo paste.
- Don't overmix the mashed potatoes or they will turn gluey; stir gently just until the seasonings are incorporated.
- Make the causa a day ahead for the cleanest slices and the deepest, most developed flavor.
- AjI amarillo paste varies in heat by brand, so start with 2 tablespoons and add more to taste.
- Serve with extra lime wedges; a fresh squeeze right before eating brightens all the layers.
- For individual portions, build the layers in small ring molds or even in a muffin tin lined with plastic wrap.
