Peruvian Mashed Potatoes with Chicken and Avocado
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), floury cooking
- 3 lime (s)
- 3 tablespoon olive oil
- 1 handful pecans
- 2 tablespoon sugar
- 1 pinch (s) cinnamon
- 1 chicken breast fillet (s), approx. 250 g, skinless
- 1 avocado (s)
- 1 handful canned corn
- 1 tablespoon coriander greens, chopped
- Sprouts or cress, for garnish
- salt and pepper
- 1 teaspoon chili powder
Print Recipe
Pin Recipe Instructions
- 4 starter rings are required.
- For the mashed potatoes, peel and cut the potatoes, cook in lightly salted water for about 10-15 minutes. Drain, let cool and mash. Season with lime juice from 2 limes, olive oil and chilli powder and chill for about 1.5 hours.
- Roughly chop the pecans and bring to the boil briefly with sugar, cinnamon and a dash of water in a non-stick pan over high heat. Cook the nuts for 2 - 3 minutes, stirring, until the caramel covers the nuts all around. Let cool on a baking sheet.
- Rinse and dab the chicken breast fillet and season with salt and pepper.
- Heat the oil in a pan and sear the meat all around, then reduce the heat and let the meat simmer. Cut into strips just before serving.
- Halve and core the avocado and lift the flesh out of the skin with a large spoon. Dice and mix with the corn, coriander greens and the remaining juice from one lime. Season with salt and pepper. If you like, you can also finely chop a tomato and add it.
- Put the potato mixture in a starter ring, place the avocados on top and finally add the chicken strips.
- Remove the rings and garnish with the turrets with cress or other sprouts and the pecans and serve.
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