← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 1 kg yellow floury potatoes (such as Yukon Gold)
• 3 tbsp Ají amarillo paste
• 3 tbsp lime juice
• 4 tbsp vegetable oil
• 1 tsp salt, or to taste
• 300 g cooked chicken breast, finely shredded
• 120 g Mayonnaise
• Black pepper
• ½ Red onion, very finely chopped
• 2 tbsp Coriander (cilantro), chopped (optional)
• 2 Avocado, thinly sliced
• 2 hard-boiled eggs, sliced
• 6 black olives (Botija if possible), halved

Method

1. Boil the potatoes whole in their skins in salted water for 20–25 min, until a knife slides in easily. Drain, peel while still warm and press through a ricer or mash until completely smooth. Leave to cool.
2. Knead the ají paste, lime juice, oil and salt into the cooled potato until it forms a smooth, soft dough that holds its shape. Taste: it should be zingy and well seasoned.
3. Mix the chicken with the mayonnaise, onion and coriander and season with salt and pepper.
4. Line a 20 cm square dish or loaf tin with cling film. Press in a third of the potato in an even layer, then spread over the chicken. Add another third of the potato, a layer of avocado slices, then finish with the rest of the potato and smooth the top.
5. Cover and chill for at least 1 hour, until firm. Turn out onto a plate, peel off the film and cut into squares with a hot, wet knife. Top each slice with egg and olive.

Tips

• Mash the potatoes while warm but season them cold; warm potato soaks up the oil and turns gluey.
• For a quick vegetarian causa, swap the chicken for more avocado and sweetcorn, or use tinned tuna for the other classic version.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Peru Delights 196 flavors