Causa Morada
Recipe from Andina Restaurant in Portland, Oregon; courtesy of Potatoes USA (potatogoodness.com)
2 lbs. purple potatoes
Salt to taste
½ c. canola or other vegetable oil
1/4 c. freshly squeezed key lime juice
2 boneless, skinless chicken breasts
1 yellow onion
1 carrot
1 T. chopped mint leaves
¼ c. ají amarillo puree
Pinch fresh ground pepper
¾ c. mayonnaise
½ c. minced celery
½ c. minced red onion
1 ½ c. semi-ripe avocados, thinly sliced
Spicy sprouts, such as daikon (radish) or clover
Place the purple potatoes in a large saucepan, cover with cold salted water and bring to a boil. Reduce the heat and simmer until very tender, about 20 minutes. Let cool.
Peel the potatoes and pass through a food mill or ricer (or simply mash very finely) into a large bowl. Knead lightly with gloved hands, slowly drizzling in oil, as needed, until it reaches a dough-like consistency. Add the lime juice and season to taste with salt. Refrigerate until cold and firm, about 2 hours.
Put the chicken, onion, carrot and mint into a large saucepan, adding just enough water to cover, and bring to a slow boil. Cook until the chicken is fork tender and can be pulled apart, about 20 minutes. Transfer the chicken to a medium bowl. Once cool enough to handle, shred with fingers or a fork. Mix in the mayonnaise, ají amarillo, celery and red onion.
Season to taste with salt and pepper. Refrigerate until cold, about 1 hour.
Oil a 2-quart casserole.
Spoon half of the potato mixture into the casserole, followed by the chicken mixture and then the remaining potato mixture. Refrigerate until firm, about 2 hours.
Slice and serve garnished with avocado and sprouts.