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40 minPrep🔥
20 minCook🍽️
4Serves📊
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Ingredients
- 1kg yellow potatoes, boiled
- 3 tbsp ají amarillo paste
- Juice of 3 limes
- 3 tbsp oil
- For filling: 300g cooked shredded chicken, 4 tbsp mayonnaise, 1 spring onion
- 1 avocado, sliced
- Hard-boiled eggs and olives to garnish
- Salt
Instructions
- Mash the warm potatoes with ají paste, lime, oil and salt to a smooth heavy dough.
- Mix the chicken with mayo and spring onion.
- Press a layer of potato into a small rectangular tin or ramekins.
- Top with chicken, then sliced avocado, then a final layer of potato.
- Chill 1 hour to set.
- Unmould and garnish with sliced egg and olives.
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Tara’s tips
- Yellow potatoes give the proper colour, but waxy white potatoes work.
- Pack each layer firmly so it unmoulds cleanly.
Serving suggestions
- Serve cold as a starter.
Storage & reheating
Keeps 2 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Other fillings?
Tuna with mayo is also very common.
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