Serves 4

8 ounces instant mashed potatoes
2 tablespoons butter
Salt to taste
2 cups of evaporated milk (hot)
1/2 cup mayonnaise
3 tablespoons ají amarillo pepper
Juice of 1 lime

For the filling:
1 cooked chicken breast cut into pieces
1/2 cup of chopped celery
1/2 cup of mayonnaise
1/4 cup chopped parsley
1/2 red bell pepper, thinly sliced

Mix the mashed potatoes, butter, salt and evaporated milk in a large bowl. Add the mayonnaise, pepper and lime juice.

In a separate bowl, prepare the filling by mixing the chicken, celery and mayonnaise together. Place half of the potato mixture on the bottom of a rectangular platter. Then put the chicken filling in the middle and place the other half of the potato mixture on top. Garnish with chopped parsley and red pepper strips.