Causa Morada


This classic Peruvian, layered potato and chicken dish adds sky-blue creativity to your menu.

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Recipe Type: Entree
Cuisine: Peruvian
Author: Jorge de la Torre
Serves: Serves 6
This classic Peruvian, layered potato and chicken dish adds sky-blue creativity to your menu.


  • 2 pounds purple potatoes
  • Fine sea salt
  • ½ cup olive oil
  • 1/4 cup lime juice, freshly squeezed
  • 2 boneless, skinless chicken breasts
  • 1 yellow onion, whole
  • 1 carrot, whole
  • 1 tablespoon chopped mint leaves
  • ¾ cup Greek yogurt
  • ¼ cup jalapenos, finely chopped
  • ½ cup celery, minced
  • ½ cup red onion, minced
  • Black pepper, to taste
  • 1 ½ cups semi-ripe avocados, thinly sliced
  • 6 kalamata olives, pitted

Creamy Avocado Dressing

  • 1 ripe avocado
  • 3 tablespoons Greek yogurt
  • Salt and pepper, to taste
  • Mash avocado with yogurt until it has a smooth consistency. Season with salt and pepper.


  1. Place potatoes in a large saucepan. Cover with cold, salted water, and bring to a boil. Reduce heat and simmer until very tender, about 20 minutes. Let cool.
  2. Peel potatoes and pass through a food mill or ricer (or simply mash very finely) into a large bowl. Knead lightly with gloved hands (to avoid getting blue color on skin), slowly drizzling in olive oil, as needed, until potatoes reach a doughlike consistency. Add lime juice, and season to taste with salt. Refrigerate until cold and firm, about 2 hours.
  3. Put chicken, onion, carrot and mint into a large saucepan, adding just enough water to cover; bring to a slow boil. Cook until chicken is fork-tender and can be pulled apart, about 20 minutes.
  4. Toss or compost whole onion, carrot and mint. Transfer chicken to a medium bowl. Once cool enough to handle, shred chicken with fingers or a fork. Mix in yogurt, jalapenos, celery and red onion. Season to taste with salt and pepper. Refrigerate until cold, about 1 hour.
  5. Oil a 2-quart casserole. Spoon half of the potato mixture into the casserole, followed by the chicken mixture, and then the remaining potato mixture. Refrigerate until firm, about 2 hours.
  6. Put a dollop of avocado dressing on each plate. Slice and serve on dressing; garnish with avocados and olives.


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