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Chicken Causa Limeña

The most popular starter of Peruvian cuisine

Peruvian cuisine presents a wide range of flavors. From ceviche, the country’s flagship dish, to causa limeña, salted pork loin, huancaína potatoes, tamales or barbeque meat.

Chicha morada, another staple of the Peruvian palate, is a traditional drink that is served cold and prepared by boiling purple corn in water with pineapple peel, pieces of quince, and spices like cloves and cinnamon.

The causa limeña, also called “a la limeña”, is one of the starters that is never lacking on a Peruvian table. This recipe is made with yellow potatoes (though you can also use other types of potatoes) a touch of yellow chili, and lemon or olives, among other ingredients.

The filling is very versatile, as it can consist of chicken, tuna, prawns, spider crab or octopus. And don’t forget the avocado, since Peru is one of the major producers of this fruit, and a touch of mayonnaise.

Travel to Peru with these flavors and enjoy this recipe with a glass of wine and a refreshing Acqua Panna.

Causa limeña de pollo
Chicken Causa Limeña

Ingredients for two servings  

  • 3 medium potatoes
  • 1 ripe avocado
  • 1 boneless, skinless chicken breast
  • 1 onion
  • 50 g mayonnaise
  • 1 lemon or lime
  • 2-3 g yellow pepper paste
  • Salt
  • Ground black pepper
  • Poppy seeds and pitted black olives for garnish

Step-by-step elaboration

  1. Boil the potatoes in a pot with plenty of water until they are tender. Cooktime will depend on the type of potato and its size.
  2. Let cool for a few minutes before peeling and mashing with a fork.
  3. Add the chili paste, the juice of 1/2 lemon, salt and ground black pepper to taste. Stir well to get a very creamy texture and set aside.
  4. Cook the whole chicken breast in a saucepan with plenty of salted water for 15 minutes. Drain and allow to cool before shredding with clean hands or two forks.
  5. Dice the onion and add to the chicken along with the mayonnaise. Season to taste and set aside.
  6. Cut the avocado lengthwise and remove the skin. Thinly slice each half. Extend the slices without separating and form a flower.
  7. Assemble the causa limeña with the help of a mold and form three layers in the following order: a potato base, a chicken layer, and, finally, the avocado flower.
  8. Serve immediately before the avocado browns, sprinkling with poppy seeds and garnishing with chopped black olives.

‘Harmonies in Flavors and Fragrances’ by Juan Muñoz Ramos.

East and West come together in this simple but tasty traditional recipe. A quality potato, a hint of spice, and fresh chicken (free-range if possible). Try for yourself to see how easy it is to prepare! The presence of a spicy white meat should be accompanied by softness, fruitiness, and freshness in order to balance its kick, which is why this smooth water is perfect for the occasion.

Acqua Panna y Pagos de Anguix
Acqua Panna and Pagos de Anguix

Flavors and textures of the old and new world, the recipe new and the water and wine old. This water is a perfect companion for both the heaviness of the potato and to soften the spiciness of the chicken thanks to its refreshing and smooth nature.

We are talking about Acqua Panna, ideal for this pairing that, together with this Pagos de Anguix, a Ribera del Duero red wine from the traditional Tinta Fina, with a fair amount of time aged in wood, creates a special harmony. This oak-aged wine with a heavy Crianza is also an excellent value.

To enjoy a good meal you only need a healthy recipe, a quality water, like Acqua Panna, and a great wine. The rest can wait.

Tips

  • A variation of the causa limeña is prepared with tuna instead of chicken. Canned, oiled or natural tuna is used.
  • To delay the browning of the avocado, sprinkle with a little lemon juice.
  • Homemade mayonnaise improves this recipe, but be careful about using raw egg, especially in hot weather. If you choose to make your mayonnaise, prepare and consume quickly.

Make it a perfect meal with our Turkey Wellington… find the step-by-step recipe here!

End this amazing meal with a Brownie with Caramel and Toffee Sauce, click here to see the complete recipe.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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