Causa De Pollo Recipe

Cook and mash potatoes

Place potatoes whole (peeled or unpeeled) in a pot and cover with cold water and 1 tsp salt. Bring to a boil, then simmer until very tender, about 20–25 minutes depending on size. Drain well and return to the pot off heat for 1–2 minutes to dry the steam.

Prepare seasoned potato masa

While still hot, peel if not peeled earlier and pass potatoes through a potato ricer or mash vigorously until very smooth and lump‑free. Combine warm potatoes with ají amarillo paste, lime juice (2 tbs), 3 tbs vegetable oil, 1.5 tsp salt, 1/2 tsp white pepper, and 3 tbs warm chicken broth. Work mixture with a wooden spoon or spatula until glossy, smooth, and a spreadable, slightly elastic consistency. Adjust seasoning and a little more warm broth or oil if too stiff.

Prepare onions

Combine thinly sliced red onion with 1 tbs lime juice and a pinch of salt in a bowl. Let sit 10 minutes to mellow and quick-pickle, then drain excess liquid.

Season shredded chicken

In a mixing bowl, combine shredded rotisserie chicken with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp ground cumin and 1/4 tsp smoked paprika. Toss in the drained pickled onion. Taste and adjust seasoning — the chicken should be savory and lightly spiced.

Prepare avocado

Halve and pit the avocados. Scoop into a bowl and mash with 1 tbs lime juice and 1/4 tsp salt until smooth but still slightly chunky. Keep chilled until assembly.

Assemble causa (individual or layered mold)

Lightly oil a 9x5 loaf pan, ring mold, or individual round molds. Place half of the warm seasoned potato mixture into the mold and press down evenly to form the first layer (about 1–1.5 cm thick). Spread the mashed avocado evenly over the potato layer. Add the shredded pollo a la brasa mixture on top of the avocado, pressing lightly to compact. If using, add sliced hard‑boiled eggs as a thin layer over the chicken. Top with the remaining potato mixture, gently smoothing and pressing to seal the edges. Refrigerate at least 30 minutes to firm if time allows.

Unmold and finish

Run a knife around the mold and invert onto a serving plate. If using individual molds, invert each. Smooth top with a spatula if needed.

Make the sauce

In a blender, combine queso fresco (or substitute), 1 garlic clove, 2 tbs ají amarillo paste, 2 tbs vegetable oil, 2 crackers (or bread), 1/2 cup evaporated milk, and 1/2 tsp salt. Blend until creamy and smooth. If the sauce is too thick, add more evaporated milk, 1 tablespoon at a time, to reach a pourable, velvety consistency. Taste and adjust for salt and heat.

Warm slightly (optional)

For a slightly warmed sauce, gently heat in a small saucepan over very low heat, stirring, until just warm. Do not boil (this can break the emulsion).

Spoon or drizzle Huancaína sauce over the top of the unmolded causa. Arrange sliced hard‑boiled eggs and halved or sliced black olives on top. Scatter cilantro leaves if using. Serve chilled or at cool room temperature, sliced into portions.

Portioning: For a loaf pan, slice into 6 generous portions. For individual molds, serve one per person. Provide extra Huancaína sauce on the side.