Causa Relleno Con Pollo Recipes

CAUSA LIMEñA - DELICIOUS COLD APPETIZER FROM PERU

Steps:

• Wash the potatoes with plenty of water and peel with a vegetable peeler. Cut them into four or six parts according to their size. You should get pieces of (at most) 5 cm.
• Place them in a large saucepan with 4 cups of water and a teaspoon of salt. Cook half covered for at least 15 minutes until potatoes are soft. The way to test them is to prick them with a fork. If your fork meets little resistance, they are soft enough to puree.
• Strain the potatoes, let them drain for a few minutes.
• The best Causa Limeña meat is chicken breast. A small chicken breast gives around 300 grams of shredded chicken. Roast or boil the chicken according to your taste. Remember to add a pinch of salt and a little pepper for cooking.
• Peel the onion and chop finely.
• Boil the egg in plenty of water, and remove the shell. Cut it into thin slices.
• While the potatoes are still warm, place them in a large bowl, and with a potato masher, mash them until there are no lumps left.
• Wash the chili peppers and place them on a cutting board. Remove the stem with a sharp knife, cut crosswise and remove all the veins and seeds. Cut the chili peppers into large pieces. Don't worry about size because they will liquefy later.
• Put the oil and peppers into the blender glass. Beat for about three minutes. The mixture will not be completely homogeneous.
• Pour the chili sauce over the mashed potatoes with a pinch of salt and mash again for a few minutes until the chili is fully blended into potatoes. Taste and if necessary, rectify with salt.
• In a mixing bowl place the shredded chicken. Make sure that all the chicken is finely chopped. Add mayonnaise, chopped onion, lime juice, and peas. Stir until all ingredients are well mixed.
• Remove the seed from the avocado, peel the skin away and cut the soft flesh into thin slices. Sprinkle a few drops of lime over the avocado slices to prevent it from turning brown.
• For the next step, the assembly of the causa rellena, use an empty can with the base and lid removed (using a can opener). If you wish, you can use a round mold or a square mold or even a glass container.
• Place the can on a flat plate and add two tablespoons of mashed potatoes. With a spoon or any other utensil that you consider convenient, press the mashed potatoes towards the bottom of the plate and flatten.
• Add a layer of avocado pieces.
• Then add three tablespoons of chicken with mayonnaise. Press down gently.
• Cover with a second layer of mashed potatoes and flatten once more. Very carefully remove the can by pulling it upwards. Repeat this procedure until you run out of ingredients. We make 6 Causas Limeñas with the ingredients listed above.
• On top of each Causa Limeña place an egg slice, a few black olives and some thin slices of yellow chili.
• Serve individually as a starter for dinner or a cold appetizer for lunch.

CAUSA RELLENO CON POLLO

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.

CAUSA RELLENA CON POLLO: YELLOW POTATOES WITH CHICKEN SALAD

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.

CAUSA RELLENA DE POLLO - RECETA PERUANA

Steps:

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PERUVIAN POTATO-CHICKEN SALAD (CAUSA RELLENA)

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.

POLLO RELLENO!

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!