PERUVIAN POTATO-CHICKEN SALAD (CAUSA RELLENA)
There's nothing very unusual about serving a chicken or potato salad at a cookout, which is why this layered Peruvian potato and chicken salad will cause such a stir. Or should I say, 'causa' a stir, since in Peru that's what this gorgeous dish is called. Infused with aji amarillo, lime juice, and cilantro, these are perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.
Provided by Chef John
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 2h5m
Yield 4
Number Of Ingredients 20
Steps:
- Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
- Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
- Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
- Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
- Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
- Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
- Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.
Nutrition Facts : Calories 658 calories, Carbohydrate 41.4 g, Cholesterol 58 mg, Fat 49.1 g, Fiber 7 g, Protein 19.2 g, SaturatedFat 9 g, Sodium 391 mg, Sugar 3.6 g
CAUSA RELLENO CON POLLO
Causa is a popular cold appetizer in Peru. Causa is served chilled and sliced; it is made with yellow chilies such as aji are milder then habaneros. Chill time has not been included. *habaneros are to hot for this dish*
Provided by Debbwl
Categories Peruvian
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Boil potatoes until soft, then mash thoroughly.
- Saute chopped chilies and minced garlic in a little vegetable oil until soft, being careful not to burn garlic or it will be bitter.
- Add lime juice to blender, along with sauteed peppers and garlic. Blend thoroughly, then add salt and pepper to taste and blend again.
- Pour lime juice mixture from blender into potatoes and mix thoroughly.
- Poach chicken in water flavored with salt and pepper. For more flavor but nontraditional taste add a little white wine to poaching liquid.
- Shred the chicken and mix with the mustard and mayonnaise.
- Grease the inside of a cheesecake pan with removable sides.
- Place a half of the potatoes on the bottom of pan, then the chicken, then the avocado and top with rest of potatoes.
- Decorate with cilantro, sliced hard boiled eggs and black olives.
- Cover with plastic wrap and chill for at least an hour.
- Carefully remove sides of pan, then slice and serve.
Nutrition Facts : Calories 311.6, Fat 14.6, SaturatedFat 2.7, Cholesterol 50.3, Sodium 171.8, Carbohydrate 35.5, Fiber 6.5, Sugar 3.6, Protein 12.1
CAUSA RELLENA CON POLLO: YELLOW POTATOES WITH CHICKEN SALAD
Causa is a traditional Peruvian dish of mashed potatoes seasoned with lime juice and aji amarillo, layered with chicken salad and slices of avocado.
Provided by Marian Blazes
Categories Lunch
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Place the chopped onion in a small bowl with the juice of 1 lime and season lightly with salt. Set aside to marinate while the potatoes cook.
- Cook the potatoes in boiling salted water until soft. Peel the potatoes once they are cool enough to handle, then pass them through the finest disk of a potato ricer (or thoroughly mash them). Set aside.
- If using a fresh chili pepper, remove the seeds and coarsely chop the pepper. Place in a food processor or blender, along with the juice of the remaining 3 limes, the garlic, 1 tablespoon vegetable oil, and salt and pepper to taste. Process until smooth.
- Stir the lime/chili mixture into the potatoes, adding it in parts and tasting after each addition, until potatoes are seasoned to your liking. Stir in the remaining 3 tablespoons vegetable oil and season potatoes with more salt and pepper if needed. If using the jarred chili pepper paste, add the paste to potatoes 1 tablespoon at a time, until potatoes are seasoned as desired.
- To poach the chicken, fill a pot large enough to fit the chicken breasts in one layer with a couple inches of cold water; season with salt and pepper. Add chicken breasts and cook at a low simmer until just cooked through about 15 minutes. Shred the cooked chicken, place in a bowl, and mix with the mayonnaise and the marinated onions. Season with salt and pepper to taste.
- Generously oil a springform pan with vegetable oil. Press half of the mashed potato mixture into the bottom of the pan. Use a small offset spatula or knife to spread the potato mixer into an even layer. Cover with the chicken salad in a smooth layer. Top the chicken salad with slices of avocado. Layer the other half of the potato mixture on top and smooth the potatoes with a knife or offset spatula.
- Decorate the top with parsley leaves, slices of hard-boiled eggs and sliced olives if desired. Serve chilled.
Nutrition Facts : Calories 666 kcal, Carbohydrate 42 g, Cholesterol 110 mg, Fiber 7 g, Protein 38 g, SaturatedFat 8 g, Sodium 245 mg, Fat 39 g, ServingSize Serves 8, UnsaturatedFat 29 g
PERUVIAN CAUSA RELLENA
Add Peruvian flavors to your meal with this layered potato and chicken recipe. A wonderful side dish made using sweet peas.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 10
Number Of Ingredients 14
Steps:
- Press potatoes through potato ricer, or mash until smooth. In large bowl, mix potatoes, lime juice, salt, pepper and chiles. In medium bowl, mix chicken, peas, carrots, onion and mayonnaise.
- Place half of potato mixture on large serving platter; form into rectangle shape about 11x7 inches. Spoon chicken mixture over potato mixture on platter; sprinkle with additional salt and pepper as desired. Top with remaining potato mixture, shaping into rectangle shape.
- Refrigerate 1 hour before serving. Garnish top of potato mixture with parsley, olives and chopped eggs. Arrange lettuce leaves around potato mixture. Cut into squares.
Nutrition Facts : Calories 320, Carbohydrate 53 g, Cholesterol 60 mg, Fiber 4 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g
PERUVIAN CAUSA
This spicy potato-layered dish with meat is a everyone-is-going-to-love-it dish! Even if people don't like certain ingredients, the combination is sensational! With this dish you can make the layers as thin or as thick as you like. You can substitute the tuna with chicken or other seafood.
Provided by Amber Berrocal
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
- Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
- Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
- Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 43.1 g, Cholesterol 94.2 mg, Fat 34.4 g, Fiber 8.3 g, Protein 15.9 g, SaturatedFat 5.6 g, Sodium 133.9 mg, Sugar 2.8 g
POLLO RELLENO!
Make and share this Pollo Relleno! recipe from Food.com.
Provided by Haversac
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
- In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
- For each roll, place a spoonful of chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
- Dip rolls into egg and coat with cornmeal mixture.
- Place rolls, seam sides down, in a shallow baking pan.
- Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes.
- Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
- Goes great with Zatarains Yellow Rice!
Nutrition Facts : Calories 235.4, Fat 5.8, SaturatedFat 2.6, Cholesterol 112.6, Sodium 394.9, Carbohydrate 12.1, Fiber 1.3, Sugar 4.5, Protein 32.6
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