Serves 4
3 cups roast or rotisserie chicken, roughly shredded
½ cup finely shredded carrot
½ cup diced red bliss potatoes, diced and cooked until tender in water, drain and cool
¼ cup cooked fresh or frozen peas
¼ cup farmer’s cheese or queso fresco, diced ¼ inch
1 recipe huancaina sauce, below (use desired amount)
To prepare the potatoes, cook in boiling water until tender to a knife tip. Drain the potatoes and allow to cool then peel and dice into ½-inch cubes. If using frozen peas, blanch in boiling water for 30 seconds then cool in ice water, drain. Mix together all ingredients expect for huancaina sauce in a large bowl. Add desired amount of huancaina sauce and season with salt and pepper.
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Huancaina Sauce
1 tablespoon canola oil
3 tablespoons red onion or 1½ shallots, minced
2 cloves garlic, minced
2 tablespoons aji Amarillo paste
½ cup evaporated milk
7 ounces cream cheese
7 saltine crackers
Pinch of salt
Place all ingredients in a blender and puree and until smooth.