Peruvian Causa de Pollo

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1. 1Step 1: Cut off the head of the chillies and cut them in half lengthwise.
2. 2Step 2: Using a small knife, remove the seeds and veins.
3. 3Step 3: Place a pot with cold water and boil for 10-15min or until you can easily peel the skin off. You should be able to rub the skin at a corner and it should easily peel by pulling.
4. 4Step 4: Remove the chillies from the water, peel and blend. If your blender needs a bit of liquid, add a drizzle of vegetable oil, just the minimum amount to help your blender.
5. 5Step 5: Reserve what you need for the recipe and you can freeze the rest for up to 6 months.
6. 6Step 6: If you're using Peruvian yellow potatoes (ideal) or Yukon Gold then peel them and remove the eyes. Cook in salted cold water over medium heat. Don't let it go on to a rolling boil or the outside will disintegrate before the centre cooks. We take them out once you can easily pierce them with a knife. Don't let them overcook or they will start to disintegrate. If you're using another type of potato such as Russet, cook it in the oven with the skin on at 200°C/400°F for 1 hour - 1.5 hours or until really tender. We do it this way so the final product is as dry as the yellow potato.
7. 7Step 7: Pass the potato through a potato ricer while it's still hot (it gets tough when it's cold!).
8. 8Step 8: Add all the other ingredients and mix until homogeneous. Taste and adjust the salt level if necessary.
9. 9Step 9: Place the chicken in a pot with cold, salted water. Let it come to a boil over medium-low heat. Don't let it come to a rolling boil or the meat could become tough. Cook it for 15-20min from the moment it starts to boil. It shouldn't be pink if you cut into it. Remove it from the water and shred it.
10. 10Step 10: Mix the chicken with the mayonnaise, salt and pepper.
11. 11Step 11: Line a 21x13cm/8x4in pan with cling film or baking paper. You can also use individual rings.
12. 12Step 12: Flatten half of the potato mix on the base.
13. 13Step 13: On top, layer the avocados and season with salt and pepper.
14. 14Step 14: Then, make a layer with the chicken and flatten it.
15. 15Step 15: Finish with another layer of potato. Cover in cling film and refrigerate for at least 2 hours if you're going to unmould it onto a plate.
16. 16Step 16: Garnish on top however you like. I used quail eggs and baby rocket leaves.