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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mash the potatoes. Allow potatoes to cool until they are comfortable to handle. | 2. Mix the potatoes with the peppers, salt and juice from half a lemon. Knead until it forms a smooth paste. If the potatoes don’t stick together well, add a trickle of vegetable oil and continue kneading until it sticks. | 3. In a separate container, season the onion with salt and juice from half a lemon. | 4. In another container, shred the chicken and mix it with half the mayonnaise. | 5. Separate the potato and chili mixture into portions. For a simple presentation, form into a flat mound on a salad plate. For a more elaborate causa, use a round metal spring mold (or a soup can with both ends cut out). | 6. Cover with a layer of the onion mixture. | 7. Cover with a layer of the the chicken. | 8. (For simple presentation, use one layer of each component. For elaborate presentation, use multiple thinner layers, ending with potato on the top.). | 9. Chill before serving. Garnish with the rest of the mayonnaise, lettuce, olives or parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow potato	2		peeled boiled	1078.9358	212.5231	18.0427	16.7734
chili pepper	1	cup	minced	60.0	14.19	3.0	0.3
lemon	1			1.2808	0.4116	0.0486	0.0132
vegetable oil				-	-	-	-
salt	1	teaspoon		-	-	-	-
chicken breast	2		skinless cooked	1560.3596	0.0	189.1482	83.9147
red onion	1		chopped	64.0	14.944	1.76	0.16
calorie mayonnaise	1	cup	reduced	610.16	55.448	2.088	44.08
lettuce leaf				-	-	-	-
olive				-	-	-	-
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.