Causa Relleno Con Pollo Recipes

Steps:

• Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
• Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
• Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
• Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
• Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
• Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
• Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

Steps:

• Boil potatoes until soft, then mash thoroughly.
• Saute chopped chilies and minced garlic in a little vegetable oil until soft, being careful not to burn garlic or it will be bitter.
• Add lime juice to blender, along with sauteed peppers and garlic. Blend thoroughly, then add salt and pepper to taste and blend again.
• Pour lime juice mixture from blender into potatoes and mix thoroughly.
• Poach chicken in water flavored with salt and pepper. For more flavor but nontraditional taste add a little white wine to poaching liquid.
• Shred the chicken and mix with the mustard and mayonnaise.
• Grease the inside of a cheesecake pan with removable sides.
• Place a half of the potatoes on the bottom of pan, then the chicken, then the avocado and top with rest of potatoes.
• Decorate with cilantro, sliced hard boiled eggs and black olives.
• Cover with plastic wrap and chill for at least an hour.
• Carefully remove sides of pan, then slice and serve.