Causa Rellena

Causa Rellena:
2 cups chicken (boiled) rotisserie chicken, you want every part
1 1/2 cup mayo
1 cup sweet peas
1/2 kilogram Peruvian yellow potato, cooked, peeled and smashed
1 kilogram white potato, cooked, peeled and smashed
2 tablespoons Peruvian yellow pepper
1 to 2 limes
1/2 cup oil, Goya
3 boiled eggs
1 cup sliced red pepper
salt/pepper to taste

Mix the potatoes with the yellow pepper, salt/pepper, oil and juice of about 2 limes. Mix with hands until well incorporated.

In a different bowl; mix the chicken, mayo and peas and set aside.

You will need a glass baking dish for this next step. Separate the potato mixture into two equal parts. At the end of the baking dish layer one part of the potato reserving the other half. Make sure it's about 1 inch thick and goes from one side of the baking dish to the other (the smallest side). Then layer chicken salad on top covering every inch. Layer the last half of the potato on top of the chicken. Make sure it's smooth and even.  Let it chill for about half hour in the fridge. Cut into squares or circles. Garnish with sliced of hard boiled egg and red pepper.