Peruvian Causa Rellena Recipe

Causa rellena de pollo
Flickr: KaMpErƎ & Le-tticia

This Peruvian classic looks like a throw-back to the 80s. For comfort food you can’t beat this creamy yellow potato stuffed with everything from seafood to corn. Make these tasty little morsels in advance and keep in the fridge, a time-saver when you’re hosting a dinner party.

Serves: 4
Time: 45 minutes

Ingredients

6 floury potatoes
4 large peppers, blended
3 limes, juiced
100ml vegetable oil
Salt and pepper to taste

Filling

2 chicken breasts
500ml chicken stocked, warmed
½ celery stick, finely chopped
2 spring onions, finely chopped
200ml mayonnaise
Salt and pepper to taste

Salsa

1 red onion, finely chopped
1 spicy pepper, finely chopped
2 limes, squeezed
1tbs olive oil
1 small handful of parsley, roughly chopped
Salt and pepper to taste

Garnish

8 chicken / quail eggs, boiled
1 avocado, sliced
8 green olives

Method

Peel the potatoes and place in a pan of cold water. Bring the water to the boil on a high heat and let the potatoes cook until soft. Be sure not to overcook them. Drain the water and put them through a potato ricer into a large mixing bowl while they are still hot. Add the blended peppers, lime juice, a little vegetable oil and seasoning to taste, before mixing them well. Leave to cool, then cover with cling film and place in the fridge.

Put the chicken stock in a saucepan and bring to the boil before turning down the heat to medium. Poach the chicken breasts in the stock along with a little salt and pepper to taste. Leave to cool in stock before shredding with a fork. Place into a bowl with the mayonnaise, spring onions, chopped celery and a little seasoning. Cover and leave in the fridge until ready to use.

Make the salsa by mixing the red onions, peppers, lime juice, olive oil and parsley with a little seasoning. Put in the fridge until ready to use.

Take a pastry ring and fill the bottom with a layer of the potato mix. Add the chicken mayonnaise filling and the top with another layer of potato. Carefully remove the pastry ring and top the causa rellena with the eggs, a few slices of avocado and some green olives. Keep covered in the fridge until you are ready to serve with the salsa on the side. Enjoy!

Want to try causa rellenas in Peru? Give one of our travel experts a call on +44 (0) 207 1478 or email us here to start planning your adventure today.

RELATED: Argentine empanada recipe

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