Causa Rellena with Ají de Gallina
A sophisticated Peruvian fusion dish layering citrus-infused mashed yellow potatoes with a creamy, spicy shredded chicken stew.
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Ingredients
- 1 kg Yellow potatoes (Papa Amarilla)
- 5 tablespoons Ají Amarillo paste
- 3 tablespoons Lime juice
- 4 tablespoons Vegetable oil
- 500 grams Cooked chicken breast, shredded
- 1 cup Evaporated milk
- 1/4 cup Walnuts, finely chopped
- 3 slices White bread slices, crusts removed and soaked in milk
- 1 small Red onion, finely diced
- 1/4 cup Parmesan cheese, grated
- 2 units Hard-boiled eggs(optional)
- 4 units Black olives (Botija)(optional)
Instructions
- 1
Boil the potatoes in salted water until tender; peel and mash them while hot until completely smooth.
- 2
Mix the mashed potatoes with 2 tablespoons of ají amarillo paste, lime juice, 2 tablespoons of oil, and salt to taste; knead until the dough is uniform and let cool.
- 3
For the filling, sauté the diced onion and remaining ají amarillo paste in a pan with the rest of the oil until fragrant.
- 4
Add the soaked bread (blended) and shredded chicken to the pan, stirring constantly over medium heat.
- 5
Gradually pour in the evaporated milk and add chopped walnuts and parmesan cheese, simmering until the mixture is thick and creamy.
- 6
Using a ring mold, press a layer of the potato mixture into the bottom to form a base.
- 7
Add a generous layer of the warm Ají de Gallina stew over the potato base.
- 8
Top with a final layer of potato mixture and garnish with sliced hard-boiled eggs and olives before serving.
Nutrition per Serving
580
Calories
32g
Protein
54g
Carbs
26g
Fat
5g
Fiber
6g
Sugar
620mg
Sodium
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