From: Andina, Portland, OR. Yield: 6 servings.
2 lb. purple potatoes
to taste, fine sea salt
½ cup canola or other vegetable oil
¼ cup freshly squeezed key lime juice
2 boneless, skinless chicken breasts
1 yellow onion
1 Tbsp. chopped mint leaves
¼ cup aji Amarillo puree
pinch of freshly ground black pepper
¾ cup mayonnaise
½ cup minced celery
½ cup minced red onion
1 ½ cup semi-ripe avocados, thinly sliced
as needed for garnish, spicy sprouts such as daikon or clover
Place potatoes in large saucepan. Cover with cold, salted water and bring to a boil. Reduce heat and simmer until very tender, about 20 minutes. Let cool.
Peel potatoes and pass through a food mill or ricer (or simply mash very finely) into a large bowl. Knead lightly with gloved hands, slowly drizzling in oil as needed until potatoes reach dough-like consistency. Add lime juice and season to taste with salt. Refrigerate until cold and firm, about 2 hours.
Put chicken, onion, carrot and mint into a large saucepan, adding just enough water to cover, and bring to a slow oil. Cook until chicken is fork-tender and can be pulled apart, about 20 minutes. Transfer chicken to a medium bowl. Once it is cool enough to handle, shred chicken with fingers or a fork. Mix in mayonnaise, aji Amarillo, celery and red onion. Season to taste with salt and pepper. Refrigerate until cold, about 1 hour.
Oil a 2-quart casserole. Spoon half the potato mixture into casserole, followed by chicken mixture, then remaining potato mixture. Refrigerate until firm, about 2 hours. Slice and serve garnished with avocado and sprouts.