Peruvian Causa a la Limeña (Chicken-Filled Potato Terrine)

Ingredients

• 3 lb Peruvian yellow potatoes or Yukon Gold potatoes, scrubbed
• 2 1/2 tsp kosher salt, divided, plus more for the cooking water
• 3 tbsp ají amarillo paste, plus more to taste
• 1/3 cup fresh lime juice, divided
• 1/4 cup neutral oil, plus more only if needed
• 3 cups cooked shredded chicken breast, about 14 oz
• 2/3 cup mayonnaise
• 2 tbsp finely minced red onion
• 2 tbsp chopped flat-leaf parsley
• 1/4 tsp freshly ground black pepper
• 2 ripe but firm avocados
• 2 hard-cooked eggs, sliced
• 8 pitted botija or Kalamata olives, halved
• Tender lettuce leaves, for serving, optional

Method

1. 1.Put the whole unpeeled potatoes in a wide pot and cover them with cool water by 1 inch. Salt the water generously, bring to a gentle boil and cook 25 to 35 minutes, depending on size, until a thin knife enters the center without resistance but the skins have not split apart.
2. 2.Drain the potatoes and let them stand only until safe to handle. Peel while warm and pass them through a potato ricer into the dry pot. Set the pot over low heat for 1 to 2 minutes, folding gently, until visible steam subsides and no moisture films the bottom.
3. 3.Spread the riced potato on a rimmed tray and cool 20 minutes. Whisk the ají amarillo paste, 1/4 cup lime juice, neutral oil and 1 1/2 teaspoons salt. Drizzle over the barely warm potato and fold with a flexible spatula just until evenly yellow and smooth.
4. 4.Pinch off a tablespoon of potato mixture and press it between your fingers. It should form a smooth disk without cracking or smearing like wet purée. If crumbly, fold in oil 1 teaspoon at a time; if loose, spread it out and cool completely rather than adding flour.
5. 5.Mix the shredded chicken, mayonnaise, red onion, parsley, remaining 1 tablespoon lime juice, 1/2 teaspoon salt and black pepper. The filling should hold together on a spoon without pooling mayonnaise; chill it while preparing the pan.
6. 6.Line an 8-inch square pan with parchment in both directions, leaving overhang. Press half the potato mixture into an even layer about 1/2 inch thick. Use damp fingertips or a second sheet of parchment to level the surface without compacting it hard.
7. 7.Halve the avocados, remove the pits and peel. Cut the flesh into 1/4-inch slices and arrange it over the potato, leaving a 1/2-inch border. Season with the remaining 1/2 teaspoon salt, then spread the chicken filling gently over the avocado in an even layer.
8. 8.Flatten the remaining potato mixture between sheets of parchment into an 8-inch square. Peel off the top sheet, invert the potato over the filling and remove the second sheet. Pinch the edges to the bottom layer and smooth the top with a damp offset spatula.
9. 9.Cover the pan and refrigerate at least 30 minutes and up to 6 hours. Checkpoint: the top should feel cool and firm, and the parchment should pull away from the sides without the potato stretching.
10. 10.Lift the causa from the pan using the parchment. Wipe a thin knife with a damp towel between cuts and divide into eight rectangles. Each portion should show two distinct yellow potato layers with a neat chicken-and-avocado center.
11. 11.Serve cold or cool, garnished with egg, olives, lettuce and a small dot of ají amarillo if desired. Refrigerate leftovers promptly in a covered container for up to 2 days; avocado may darken but remains safe when properly chilled.