Peruvian Chicken Avocado Causa Recipe 45 Recipes

PERUVIAN CHICKEN

Steps:

• While it's not required, I highly recommend you spatchcock the chicken. All this means is you cut the backbone out so it lays flat on the roasting pan. Spatchcock chicken cooks more evenly, more quickly, and is much easier to carve. My Spatchcock Chicken post shows you how do to this.
• In a small bowl, mix together the avocado oil, aji amarillo paste, lime juice, garlic, salt, cumin, oregano, and black pepper.
• Place the chicken on a sheet pan and pat the chicken dry with a paper towel. Then rub the marinade all over the chicken. Let sit at room temperature for one hour. Alternatively, you can marinate this up to 24 hours in advance in the fridge. Note: never leave meat out of the fridge for more than 2 hours.
• 15 minutes before cooking, preheat the oven to 425F.
• Roast the chicken for 40-45 minutes, basting the chicken in its own juices after 30 minutes, and again at 40 minutes. When the chicken is done, the breast should register at 160F when measured with a thermometer.
• Let the chicken rest for 5-10 minutes after roasting, so the juices don't run out while carving. Enjoy!

PERUVIAN CHICKEN & AVOCADO CAUSA RECIPE - (4/5)

Steps:

• Boil the potatoes in salted water until tender, drain, then mash with the olive oil, lime juice, salt and 3/4 of the chipotle sauce. Allow the mash to cool a little. Poach the chicken in water with a sliced carrot, garlic, salt and pepper. Simmer for about 20 minutes or until the chicken is cooked through. Drain and cool. Add the chopped dill to the cooled mash and mix well. Once the chicken is cool enough to handle, shred then chill. Chop the tomato, red onion and cornichons into very small cubes. Mix the mayonnaise into the shredded chicken until the chicken is well coated, add the cubed veg then mix well. Mash the avocado with a squeeze of lemon juice then mix in the rest of the chipotle sauce. Fill a ring mould with a layer of mash, layer of chicken, layer of avocado and final layer of mash. Use a smaller mould if serving as an appetiser, a larger one for a main course.

PERUVIAN POTATO-CHICKEN SALAD (CAUSA RELLENA)

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.

PERUVIAN CAUSA

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
• Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
• Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
• Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE

Steps:

• For the chicken thighs: Whisk the beer, soy sauce, vinegar, garlic, oregano, cumin, salt, paprika, black pepper, cinnamon and sugar together in a large bowl or baking dish. Add the chicken thighs and toss to coat all sides. Cover and refrigerate the chicken for a minimum of 3 hours and up to overnight.
• When ready to roast, set an oven rack in the middle of the oven and preheat to 375 degrees F.
• Meanwhile, discard the marinating liquid from the bowl or baking dish and drizzle the oil over the chicken to fully coat. Transfer chicken thighs skin-side up to a rimmed sheet pan. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, about 35 minutes.
• While the chicken roasts, make the avocado green sauce: Combine the queso fresco, mayonnaise, jalapeño, garlic, cilantro, lemon juice, salt and 1/2 cup of water in a blender. Blend until the ingredients are minced. Turn off the blender, add the avocado and blend until the sauce becomes smooth and uniform in color, about 1 minute. Be careful to not over blend as the sauce will break. Serve immediately or refrigerate for up to 3 days.
• Remove the chicken from the oven and allow to rest 5 minutes. Serve with the avocado sauce.

PERUVIAN CRAB CAUSA

Steps:

• Grease a 12-inch rectangular bread mold and cover with 2 large pieces of plastic wrap making sure they overlap so all the bottom and sides of the mold are covered and there is enough wrap on the sides of the mold so as to fold it once the causa has been assembled and you can tightly cover it.
• PREPARE THE RELISH:.
• To start the relish, finely mince the red onion, place it in a bowl and cover it with the vinegar; allow to rest for about 45 minutes.
• POTATO PASTE:.
• Place potatoes in a large pot with enough cold water to cover them by over 2 inches of water, add 2 tablespoons of salt and bring to a boil.
• Cook for about 25 minutes, until potatoes are tender when pierced with a knife.
• Drain and let them cool until you can handle them safely.
• Meanwhile, place the jalapeno pepper slices along with their juice in a blender and blend until smooth.
• Strain the mixture, separating the juice from pulp and keeping both.
• When the potatoes are cooled, peel them.
• Once they are peeled, press the potatoes through a potato ricer or the fine side of a cheese grater, making sure no lumps remain.
• Place potato paste in a large bowl and add the lime juice, canola or corn oil and 4 tablespoons of the jalapeño juice.
• Mix with a potato masher, adding salt and pepper to taste.
• Place in the refrigerator until cooled.
• TO COMPLETE THE RELISH:.
• Strain the onion, discarding the vinegar; mix with the cilantro, a little bit of salt and pepper, 1/2 cup of the minced yellow peppers, the lime juice and 1 tablespoon of the jalapeno pulp (not the juice).
• Taste and check seasoning adding more salt, pepper, juice or paste if desired, according to preference.
• MAKE THE CAUSA:.
• Mix the crabmeat with the mayonnaise and the lime juice; season with salt and pepper to taste.
• Place in refrigerator.
• Cut the avocado in half lengthwise, removing the pit.
• Cut each half in half again, making a total of four wedges.
• Using a large spoon, scoop each full avocado wedge out of the skin.
• Cut 1/4-inch thick slices across each avocado wedge (not lengthwise).
• Season with a little bit of salt, pepper and sprinkle some lime juice over all the slices.
• PREPARE THE TERRINE OR BREAD MOLD:.
• Once the potato paste is cooled, use a large spoon to spread 1/3 of the paste into a layer at the bottom of the bread mold.
• Use the backside of the spoon to evenly coat all of the bottom.
• Place 1/2 of the avocado slices in the mold for the next layer - making sure all corners and sides of the mold are covered with avocado.
• Set aside six dollops of crabmeat mixture for the serving.
• Now place 1/2 of the remaining crabmeat mixture into the mold for the next layer.
• Press down firmly with the back of a spoon.
• Repeat with one layer each of potato paste, avocado and crab, and then finish with a layer of potato paste on top.
• Fold the plastic wrap over the top of the mold (use more plastic wrap if needed to seal the top well).
• Press slightly and put in the refrigerator to chill well, at least one hour. (Place the extra crabmeat mix into the refrigerator as well.).
• To serve, carefully uncover the plastic wrap from the top of the mold.
• Unmold the crab causa over a serving platter.
• Spread some of the relish over the top of the causa.
• Place chopped lettuce leaves on six serving plates.
• Cut the causa carefully into six slices and, using a spatula, lift each slice and place one slice on top of the lettuce on each serving plate.
• Add more of the relish on the top of each slice and a dollop of the reserved crabmeat mix.
• Enjoy!