Peruvian Causa Rellena (Layered Potato Terrine)

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)

A bright, chilled Peruvian potato terrine layered with ají amarillo, lime, creamy avocado, and seasoned chicken.

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Appetizer, Main Course

Cuisine: Peruvian

Calories: 410

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

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

Equipment

• Large pot
• Potato masher
• Mixing bowls
• 8-inch loaf pan or ring mold
• Chef’s knife

Method

 

Make the Potato Layer:

1. 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.
2. Mash the warm potatoes until smooth. Stir in the ají amarillo paste, lime juice, olive oil, salt, and pepper, then cool to room temperature.
3. Taste and adjust the lime, salt, or ají amarillo so the mash is bright and savory.

Prepare the Filling:

1. Poach the chicken in gently simmering water until cooked through, about 15 minutes. Cool, then shred finely.
2. Mix the chicken with mayonnaise, red onion, cilantro, and salt. Keep chilled while assembling.

Layer and Chill:

1. Line an 8-inch loaf pan with plastic wrap or lightly oil a ring mold. Spread half of the potato mixture into the base.
2. Toss the avocado slices with lime juice and arrange them over the potato. Add the chicken filling, then finish with the remaining potato mixture.
3. Cover and chill for at least 30 minutes. Turn out onto lettuce, garnish with black olives and cilantro, and slice to serve.

Nutrition

Calories: 410kcalCarbohydrates: 42gProtein: 23gFat: 19gSaturated Fat: 3gCholesterol: 55mgSodium: 690mgFiber: 7gSugar: 4g

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.

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