Peruvian Potato-Chicken Salad (Causa Rellena) Recipe

Peruvian cuisine is known for its bold flavors, vibrant colors, and rich culinary history. One of the most popular and beloved dishes in Peruvian cooking is Causa Rellena, a traditional potato and chicken salad that is as delicious as it is visually stunning. This dish is a perfect representation of the fusion of indigenous Andean ingredients with Spanish and other European influences that make up Peruvian cuisine.

Causa Rellena is a layered dish made with mashed potatoes flavored wi...

Causa Rellena is a layered dish made with mashed potatoes flavored with lime and yellow chilies, and filled with a mixture of chicken, avocado, and other ingredients. The result is a refreshing and filling combination of flavors and textures that is sure to impress your guests and satisfy your taste buds.

The origins of Causa Rellena can be traced back to the colonial period in Peru, when Spanish settlers brought new ingredients and cooking techniques to the region. The dish evolved over time to incorporate local flavors and ingredients, resulting in the vibrant and unique dish we know and love today.

One of the key components of Causa Rellena is the use of aji amarillo, a bright yellow chili that is a staple in Peruvian cooking. This chili provides the dish with its characteristic color and a subtle, fruity heat that enhances the other flavors in the dish. Along with the aji amarillo, lime juice, and a touch of mayonnaise are added to the mashed potatoes, creating a creamy and tangy base for the salad.

While the traditional filling for Causa Rellena includes chicken, avocado, and mayonnaise, there are endless variations that can be made to suit your personal taste. Some cooks add hard-boiled eggs, olives, or even seafood to the filling, creating a dish that is as unique as the person preparing it.

Whether you're looking to impress guests at a dinner party or simply in the mood for a delicious and satisfying meal, Causa Rellena is a dish that is sure to please. With its vibrant colors, bold flavors, and rich history, it's no wonder that this Peruvian potato and chicken salad has become a staple in Peruvian cuisine. So why not try your hand at making this delicious and unique dish and bring a taste of Peru to your kitchen?

Ingredients

1 large cooked chicken breast, diced or shredded
¼ cup green peas
¼ cup diced cooked carrot
1 teaspoon minced shallot
2 tablespoons finely chopped roasted red peppers
2 tablespoons chopped fresh cilantro
1 teaspoon lime juice
¼ cup mayonnaise, or as needed
1 ¼ pounds Yukon Gold potatoes, peeled and quartered
2 tablespoons aji amarillo chili paste, or to taste
2 tablespoons olive oil
1 lime, juiced, or more to taste
cayenne pepper to taste
salt to taste
1 avocado, quartered and sliced
⅓ cup mayonnaise
1 tablespoon sour cream (Optional)
1 small clove garlic, crushed
2 teaspoons aji amarillo chili paste, or to taste
1 teaspoon water as needed

Information

Prep Time: 40 mins
Cook Time: 25 mins
Additional Time: 1 hr
Total Time: 2 hrs 5 mins
Servings: 4

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 ají amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with a 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 each 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 ají 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

658 cal.

Total Fat: 49g
Saturated Fat: 9g
Cholesterol: 58mg
Sodium: 391mg
Total Carbohydrate: 41g
Dietary Fiber: 7g
Total Sugars: 4g
Protein: 19g
Vitamin C: 19mg
Calcium: 34mg
Iron: 1mg
Potassium: 420mg

How to Make Peruvian Potato-Chicken Salad (Causa Rellena) - A Step-by-Step Guide

Ingredients

Information

Nutrition

658 cal.

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