Diego Oka of La Mar Miami shares his recipe for one of Peru’s most famous dishes which is easy to make at home.
1 pound (450 g) Idaho potatoes
8 tablespoons (120 ml) canola oil
4 tablespoons (60 ml) lime juice
8 tablespoons (120 ml) Aji Amarillo paste
½ lb. (225 g) chicken breast
½ cup (125 ml) mayonnaise
Salt, black pepper to taste
Avocado puree, for garnish
Hard boiled quail eggs, for garnish
Olives, for garnish
Dough: Boil the potatoes until they are tender and cooked through, approximately 30 minutes. Mash until smooth, cool it down in room temperature and add oil, aji Amarillo, salt and lime juice.
Filling: Poach the chicken breast with salt for 40 min, then shred. Mix with mayonnaise and seasoning
Assembly: Make cylinders with the potato dough and add the chicken filling on top. Garnish with avocado, egg and olives.
This original article first appeared in the Spring 2015 issue of City Style and Living Magazine.