20+ Peruvian Potato Chicken Salad Causa Rellena Recipes Experience Culinary Bliss Now!

The History of Causa Rellena

Causa rellena has been a staple in Peruvian cuisine since the colonial era. The word "causa" derives from the Quechua word "kausay," which means life or sustenance. The dish was originally made with a mashed potato base, filled with a variety of ingredients such as chicken, avocado, and chili peppers, and served cold. It was a popular dish among the indigenous people of Peru, who used potatoes as a main source of sustenance. With the arrival of the Spaniards in the 16th century, the dish evolved to include Spanish ingredients such as olives, hard-boiled eggs, and mayonnaise. It became a favorite among the upper class and was often served at formal events. Over time, different regions in Peru developed their own variations of causa rellena, incorporating local ingredients and flavors.

The Key Ingredients

The main ingredients in causa rellena are potatoes and chicken. Potatoes are a staple in Peruvian cuisine and are believed to have originated from Peru. They come in different colors and sizes, and each variety adds a unique flavor to the dish. For this recipe, we will be using yellow potatoes, which are creamy and ideal for mashing. The chicken is usually boiled and shredded, but you can also use leftover roasted chicken for a more flavorful filling. Other common ingredients include avocado, olives, hard-boiled eggs, and aji amarillo (yellow chili pepper). These ingredients give the dish its vibrant colors and add a burst of flavor to every bite.

The Recipe

To make this delicious Peruvian potato chicken salad, you will need: - 1 kg yellow potatoes, boiled and mashed - 3 chicken breasts, boiled and shredded - 1 avocado, mashed - 1 cup mayonnaise - 1 tbsp aji amarillo paste - 1 tsp lime juice - 1 tsp salt - 4 hard-boiled eggs, sliced - 10 olives, pitted and sliced - 1 red onion, thinly sliced In a bowl, mix the mashed potatoes with mayonnaise, aji amarillo paste, lime juice, and salt. This will be the base of your dish. In a separate bowl, mix the shredded chicken with mashed avocado and season with salt and lime juice. To assemble the dish, take a 9x9 inch square dish and line it with plastic wrap. Spread half of the mashed potato mixture evenly at the bottom. Top with the chicken and avocado mixture, followed by another layer of mashed potatoes. Press gently to make sure the layers are compact. Cover the dish with plastic wrap and refrigerate for at least 1 hour. When ready to serve, remove the dish from the fridge and invert it onto a serving platter. Garnish with the sliced hard-boiled eggs, olives, and red onion. Slice and serve cold. In conclusion, Peruvian potato chicken salad causa rellena is a delightful dish that showcases the fusion of indigenous and Spanish influences in Peruvian cuisine. Its rich history and delicious flavors make it a must-try for anyone interested in exploring new and exciting culinary experiences. So, why not give this recipe a try and impress your friends and family with your newfound Peruvian cooking skills?