Peruvian Mashed Potatoes with Chicken and Avocado

Summary

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

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Instructions

1. 4 starter rings are required.
2. 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.
3. 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.
4. Rinse and dab the chicken breast fillet and season with salt and pepper.
5. 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.
6. 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.
7. Put the potato mixture in a starter ring, place the avocados on top and finally add the chicken strips.
8. Remove the rings and garnish with the turrets with cress or other sprouts and the pecans and serve.