Peruvian Causa Rellena
A traditional Peruvian dish featuring twice-baked potatoes filled with a creamy mixture of chicken, aji amarillo peppers, and herbs.
Ingredients
- ●2 large Potatoes
- ●1 cup Caipirinha chicken broth
- ●1 pound Caipirinha chicken breast
- ●1 medium Aji amarillo pepper
- ●1/4 cup Green onions
- ●1 tablespoon Chopped fresh cilantro
- ●1/2 cup Heavy cream
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Bake potatoes for 45-60 minutes or until tender. Let cool.
- 3
Melt butter in a skillet over medium heat. Add chicken and cook until browned.
- 4
Add chicken broth and aji amarillo pepper to the skillet and cook until the chicken is cooked through.
- 5
Shred the chicken with two forks and set aside.
- 6
Once potatoes are cool enough to handle, slice them in half lengthwise and scoop out the flesh, leaving a shell.
- 7
In a bowl, mash the potato flesh with a fork until smooth.
- 8
Add the shredded chicken, chopped cilantro, and heavy cream to the bowl with the mashed potatoes. Mix well.
- 9
Spoon the potato mixture into the potato shells and top each shell with a spoonful of the chicken mixture.
- 10
Bake for an additional 15-20 minutes or until heated through.
- 11
Garnish with chopped cilantro and serve.