Peruvian causa rellena is a chilled potato terrine layered with creamy avocado and a savory chicken filling. Its bright color and clean slices make it a favorite for celebrations and warm-weather meals.
This practical version uses yellow potatoes, ají amarillo paste, lime, and olive oil for a smooth, lightly spicy mash. Chill the layers before slicing so the terrine holds its shape.
Mash the potatoes while they are still warm, then cool the mixture before layering. A firm chill makes cleaner slices and keeps the avocado from shifting.
Serving Suggestions
Serve causa rellena cold or just slightly cool with a green salad, extra lime wedges, and a little ají amarillo sauce. It works well as a light lunch or a make-ahead starter.
Recipe Notes
The chicken filling can be prepared a day ahead. Cover the assembled causa tightly and refrigerate for up to 24 hours; add the olives and herbs just before serving for the freshest finish.
Peruvian Causa Rellena (Layered Potato Terrine)
Equipment
- Large pot
- Potato masher
- Mixing bowls
- 8-inch loaf pan or ring mold
- Chef’s knife
Ingredients
Potato Layer
- 2 lb yellow potatoes, peeled and cubed
- 2 tbsp ají amarillo paste
- 1/4 cup fresh lime juice
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Chicken Filling
- 1 1/2 lb boneless, skinless chicken breasts
- 1/4 cup mayonnaise
- 1/4 cup red onion, finely chopped
- 2 tbsp cilantro, chopped
- 1/2 tsp kosher salt
Assembly
- 2 ripe avocados sliced
- 1 tbsp fresh lime juice for the avocado
- 1/4 cup black olives, sliced for garnish
- lettuce leaves for serving
Instructions
Make the Potato Layer:
- Boil the potatoes in salted water for 18 to 20 minutes, until very tender. Drain well and let the steam escape for a few minutes.
- Mash the warm potatoes until smooth. Stir in the ají amarillo paste, lime juice, olive oil, salt, and pepper, then cool to room temperature.
- Taste and adjust the lime, salt, or ají amarillo so the mash is bright and savory.
Prepare the Filling:
- Poach the chicken in gently simmering water until cooked through, about 15 minutes. Cool, then shred finely.
- Mix the chicken with mayonnaise, red onion, cilantro, and salt. Keep chilled while assembling.
Layer and Chill:
- Line an 8-inch loaf pan with plastic wrap or lightly oil a ring mold. Spread half of the potato mixture into the base.
- Toss the avocado slices with lime juice and arrange them over the potato. Add the chicken filling, then finish with the remaining potato mixture.
- Cover and chill for at least 30 minutes. Turn out onto lettuce, garnish with black olives and cilantro, and slice to serve.
Notes
- Use yellow-fleshed potatoes for the smoothest color and texture.
- Keep the finished terrine chilled until just before slicing.
- Ají amarillo paste varies in heat, so adjust it to taste.