Peruvian-Style Chicken Tender Causa Recipe

Recipe courtesy of Chef Richard Garcia, Sr. VP Food & Beverage, Remington® Hospitality.

Published by Flavor & The Menu

This special Peruvian recipe features Tyson Red Label® Crispy Chicken Tenderloins topped with potatoes mixed with a spicy combination of chili paste, lime juice, mayo and salt and pepper. Simple to make, this is a popular Peruvian dish with a delicious and complex flavor.

Ingredients

SERVINGS: 4

AMOUNT	MAIN INGREDIENTS
20 - 24	Yellow Potatoes, large
1 Cup	Aji Amarillo Paste (Peruvian yellow chili pepper)
1/2 Cup	Lime juice
2 Cups	Mayonnaise
16	Tyson Red Label® Fully Cooked Golden Crispy Chicken Tenderloins, ½-in diced, baked
As Needed	Salt and Pepper
Garnish	Avocado Slices
Garnish	Cilantro Leaves

Directions

Step 1: Boil and mash the potatoes.

Step 2: Mix with the chili paste, lime juice, mayonnaise and salt and pepper to taste to create a spicy potato mixture.

Step 3: For each serving, spoon 1/8 of the potato mixture onto a plate.

Step 4: Place 4 cooked chopped Tyson Red Label® Crispy Chicken Tenderloins on top of the potato layer.

Step 5: Add another layer of 1/8 of the potato mixture on top of the chicken.

Step 6: Garnish with avocado slices and cilantro leaves.

Chefs Notes:

Causa is a traditional Peruvian dish made from mashed potatoes, and you can create a delicious variation using chicken tenders. This recipe incorporates South American flavors and techniques while keeping the process simple and accessible.