Ingredients:

• 3 Idaho^® russet potatoes, peeled, quartered
• 1 cup chicken stock
• 2 ounces ginger, minced
• 2 ounces garlic, minced
• 4 ounces red bell pepper, chopped
• Salt, to taste
• 6 ounces chicken breast strips
• 1 ounce celery, finely chopped
• 1 ounce red onion, finely chopped
• 2 ounces mayonnaise
• dash of white pepper, ground
• 4 tablespoons aji amarillo paste, plus extra for garnish
• 2 ounces lime juice

Directions:

1. Bring a pot of water to boil and submerge the potatoes. Once potatoes are fully cooked and soft, remove them from water and drain.
2. Pass potatoes through a potato ricer and place in a bowl. Cool down potatoes in the refrigerator.
3. In a small pot, bring stock to a boil and add ginger, garlic, bell pepper, a dash of salt and chicken breast strips. Cook chicken until liquid has evaporated.
4. Remove chicken, finely chop it and transfer it to a bowl (discard ginger, garlic and bell pepper). Combine celery and red onion with chopped chicken and add the mayonnaise. Mix well and add salt and white pepper to taste. Chill chicken salad in the refrigerator.
5. Once the potatoes are cool, add the aji amarillo paste, lime juice and salt to taste. Mix well.
6. Assemble the chicken causa to your liking, keeping the potatoes at the bottom and the chicken salad on top. Add some dashes of aji amarillo paste for an extra kick.