Go Back
–+ servings
Layered Peruvian causa rellena with yellow potato, chicken, avocado, olives, and herbs on a ceramic plate.

Peruvian Causa Rellena (Layered Potato Terrine)

No ratings yet
A bright, chilled Peruvian potato terrine layered with ají amarillo, lime, creamy avocado, and seasoned chicken.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Peruvian
Calories: 410
Ingredients Equipment Method Nutrition Notes

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

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.