Causa Saltada de Pollo

Ingredients

• yellow potatoes800g
• chicken breast, sliced thin500g
• red onion, sliced1 large
• tomato, cut into wedges2 medium
• aji amarillo paste2 tbsp
• lime juice, freshly squeezed2 tbsp
• soy sauce2 tbsp
• red wine vinegar1 tbsp
• vegetable oil4 tbsp
• mayonnaise1/2 cup
• turmeric1 tsp
• salt and pepperto taste
• fresh cilantro, chopped1/4 cup
• avocado, sliced (for garnish)1
• black olives (for garnish)1/4 cup

Directions

1. 1

   Boil the potatoes in salted water until tender, about 20 minutes. Drain, peel while warm, and mash until smooth. Let cool slightly.

2. 2

   In a bowl, combine the mashed potatoes with 2 tablespoons of vegetable oil, the aji amarillo paste, turmeric, and 1 tablespoon of lime juice. Season with salt and pepper. Fold in the mayonnaise until you get a creamy, spreadable consistency. Set aside.

3. 3

   In a large skillet or wok over high heat, heat the remaining 2 tablespoons of oil. Stir-fry the chicken slices until golden and just cooked through, about 5 minutes. Remove and set aside.

4. 4

   In the same skillet, add the red onion and stir-fry for 2 minutes. Add the tomato wedges and continue stir-frying for another minute. Return the chicken to the pan.

5. 5

   Add the soy sauce, red wine vinegar, and remaining lime juice. Toss everything together for 1 minute, allowing the sauce to glaze the chicken and vegetables. Remove from heat and stir in the cilantro.

6. 6

   To assemble, spoon half of the causa mixture onto a serving platter, spreading it into an even layer. Top with the chicken stir-fry, then cover with the remaining causa mixture, smoothing the top. Garnish with avocado slices and black olives. Serve warm or at room temperature.