36. Recipe: Peruvian Mashed Potatoes with Chicken and Avocado
Peru is known for their many varieties of delicious potatoes. Although they have a bad reputation, potatoes are healthier than they seem. One medium spud has 160 calories, 5 grams of fiber, 75-percent of your daily vitamin C needs, 25-percent of your daily recommended potassium, and a slew of energy-boosting B-vitamins. Enjoy potatoes as part of your overall healthy muscle-building eating plan, like in this crazy delicious dish.
Skill level: Beginner
Start to Finish: 1 hour
Prep: 25 minutes
Cook: 35 minutes
1 yellow potato, peeled (no skin)
2 white potatoes, peeled (no skin)
1/4 cup vegetable oil (do not use olive oil for the taste will change)
3-4 key limes
3 tablespoons yellow chili paste (I like Aji Amarillo molido)
Salt and pepper to taste
4 tablespoons plain nonfat Greek yogurt
6 ounces of rotisserie chicken or cooked chicken breast (boneless/skinless), shredded
1 avocado, thinly sliced
For the sauce
1/2 small onion, minced
2 tablespoons white wine vinegar
1-2 tablespoons yellow bell pepper paste
1 tablespoon lime juice
1 tablespoon vegetable oil
Salt and pepper to taste
1. Peel, slice, and cook the potatoes in boiling water for about 30 minutes. Remove from water and drain. Use a potato ricer to cut up the potatoes.
2. Add the vegetable oil, lime juice, and yellow chili paste to the potatoes. Add salt and pepper to taste. Mix really well so the color is uniform. The mashed potatoes should now be yellow.
3. In a separate bowl, add the yogurt to the shredded chicken and mix well. Add salt and pepper to taste. Slice the avocado.
4. Using a metal ring (about 10 cm in diameter and 6 cm in height), start to layer the dish. First add a layer of potatoes (about the height of the tip of your pinky finger). Next add a thin layer of avocado. Next add another layer of the potato mixture and firmly press down. Now add a layer of the chicken mixture and firmly press down. Add another thin layer of avocado. Finally, add a third layer of the potato mixture and press firmly down. Remove the metal ring.
5. To make the sauce, use a food processor and mix all the ingredients together or you can cut everything up really tiny and mix by hand. Top the potato layer with the sauce and/or add fresh cilantro to decorate. Enjoy!
Recipe and photo by Sarah Koszyk, MA, RDN, Sports Dietitian and Weight Management Nutritionist, founder of Family. Food. Fiesta.Back to top