A Lima classic built on silky yellow potato, lively ají amarillo, and bright citrus. Creamy chicken and avocado sit between soft layers that hold their shape without feeling heavy. Served cool, it brings a little celebration to the table even when made at home.
Turn what you find into an experience you can actually bring to your kitchen.
Place the yellow potatoes, skins on, in a large pot and use roughly two thirds of the water to cover them; bring to a gentle boil and cook for 25 to 30 minutes, until a knife slides into the center with almost no resistance while the potato still holds together. At the same time, bring the remaining water to a gentle boil in a second pot and add the chicken breast, the ají amarillo peppers with stems, seeds, and thick ribs removed, and the eggs. Remove the eggs after 11 minutes, then continue cooking until the chicken reaches 74°C/165°F at the center or is fully white and juicy throughout, usually 15 to 18 minutes. Drain everything and let the chicken and peppers stop steaming heavily while you peel the potatoes while they are still hot.
Press the potatoes while still hot until fine and free of lumps. Blend the cooked ají peppers with all of the oil into a smooth paste; fold it into the potato with nine tenths of the lime juice, three fifths of the salt, and just under one third of the pepper. Mix with a spatula while the potato is warm, without overworking it, until the yellow mixture is even, soft, and moldable, holding together when pressed without feeling greasy.
Shred the chicken breast once warm or cool, then mix it with the mayonnaise, the remaining pepper, and the remaining salt. Mix only until combined: the filling should be creamy and moist while still showing distinct strands of chicken, not turned into a paste.
Slice the avocado and lightly coat it with the remaining lime juice to keep it fresh. Spread half of the potato mixture evenly in a medium round mold; arrange the avocado over it, then distribute the creamy chicken filling. Cover with the remaining potato mixture and smooth the surface, pressing only enough to seal the layers: packing it too firmly takes away the soft texture that makes a good causa.
Carefully unmold the causa. Peel the eggs, slice them, and arrange them on top with the black olives. Serve the causa cool or at room temperature, not ice-cold, so the potato keeps its full flavor and the filling stays creamy. If the layers slice cleanly and the potato is soft without crumbling, it came out exactly right. And that is it—this one is ready for the table 😌
