Cookbook | Ingredients | Recipes

| Cuisine of Peru

Ingredients

• 10 medium potatoes (yellow, new or red are a good choice)
• 1 pound of shredded boiled chicken meat
• 100 g mayonnaise
• 25 g butter
• 2 cloves garlic
• salt and pepper
• lettuce
• 3 hard boiled eggs
• black olives

Procedure

1. Cook and peel potatoes and allow to cool, then mash.
2. In a bowl combine the chicken, mayonnaise, onion, salt and pepper.
3. Line a deep dish with plastic wrap, or place a molding cylinder on a plate.
4. Add the mashed potatoes to form a bed about 1 cm tall at the bottom.
5. Add a second layer of 1 cm of the chicken mixture evenly over the potato.
6. Top the chicken mixture with a final layer of potato, forming a sandwich of chicken inside two layers of potato.
7. Demold or remove the cylinder.
8. Garnish with lettuce and mayonnaise.
9. Cut the hard boiled eggs in discs and place on top. Add black olives, if desired.
10. This dish can be served slightly cold.

Variations:

Mashed potatoes can be prepared with a mix of olive oil and butter and adding one tablespoon of lemon juice. You can compensate lemon with salt. (Don't add milk)

You can as well replace chicken with a can of tuna mixed with mayonnaise and fine chopped onion. Serve this variation fresh only.