Peruvian mashed potatoes with chicken and avocado

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 3 limes
• 3 tbsp olive oil
• 1 handful of pecans
• 2 tbsp sugar
• 1 pinch of cinnamon
• 1 chicken breast fillet(s), approx. 250 g, without skin
• 1 avocado(s)
• 1 handful of corn from the can
• 1 tbsp coriander greens, chopped
• Sprouts or cress, for garnishing
• salt and pepper
• 1 tsp chili powder

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Pollon case

You will need 4 appetizer rings. For the mashed potatoes, peel and chop the potatoes, boil in lightly salted water for approx. 10-15 minutes. Drain, let cool, and mash. Season with the juice of 2 limes, olive oil, and chili powder, and chill for approx. 1.5 hours. Roughly chop the pecans and bring to a boil briefly in a non-stick pan over high heat with the sugar, cinnamon, and a splash of water. Cook the nuts for 2-3 minutes, stirring occasionally, until the caramel coats the nuts. Let cool on a baking sheet. Rinse the chicken breast fillet, pat dry, and season with salt and pepper. Heat oil in a pan and sear the meat all over, then reduce the heat and let the meat simmer slightly. Just before serving, cut into strips. Halve the avocado, remove the pit, and scoop out the flesh from the skin with a large spoon. Dice and mix with corn, cilantro, and the remaining juice of one lime. Season with salt and pepper. If you like, you can also finely dice a tomato and add it. Transfer the potato mixture to an appetizer ring, top with the avocados, and finally, add the chicken strips. Remove the rings and garnish the towers with cress or other sprouts and the pecans, and serve.