Boil 700g of peeled yellow potatoes until soft. Drain and mash while warm.
Blend 40g of ají amarillo paste with a little olive oil and mix it into the potatoes. Season with salt.
Mix 300g of shredded cooked chicken with 150g of mayonnaise, 60g of finely chopped onion, the juice of 2 limes, and 75g of cooked peas.
Using a ring mold, layer the potato, 200g of sliced avocado, and the chicken filling into individual causas. Top with 1 sliced hard-boiled egg and black olives.
