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Causa Morada

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Potato Type: Purple
Cuisine: Peruvian
Prep Method: Boiled

Dish

AppetizerMain Dish

Serving

Serves 6

Ingredients

  • 2 lbs Purple Potatoes
  • Salt to taste
  • ½ cup Canola or other Vegetable Oil
  • ¼ cup Freshly Squeezed Key Lime Juice
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Yellow Onion
  • 1 Carrot
  • 1 tablespoon Chopped Mint Leaves
  • ¼ cup Ají Amarillo Puree
  • Pinch of Fresh Ground Pepper
  • ¾ cup Mayonnaise
  • ½ cup Minced Celery
  • ½ cup Minced Red Onion
  • 1-½ 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.

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Recipe By: Andina Restaurant in Portland, OR

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