Peruvian Potato Chicken Salad Causa Rellena: A Step-by-Step Recipe
Causa Rellena, a layered Peruvian potato salad, is a delightful dish that showcases the vibrant flavors and colors of Peruvian cuisine. It’s a perfect appetizer, side dish, or even a light meal. This recipe focuses on a classic version featuring chicken, but the beauty of Causa Rellena lies in its versatility – you can adapt the filling to your liking, using tuna, shrimp, vegetables, or even avocado. This step-by-step guide will walk you through creating this impressive and delicious dish, bringing a taste of Peru to your kitchen.
## What is Causa Rellena?
Causa Rellena literally translates to “stuffed cause” and refers to the mashed yellow potato layers (the ’cause’) that are filled with a savory mixture. The yellow potatoes, specifically Papa Amarilla, are key to the authentic flavor and color of Causa. These potatoes have a unique creamy texture and a subtle sweetness that distinguishes Causa from other potato salads. The layers are typically seasoned with aji amarillo paste, lime juice, and oil, creating a bright and flavorful base for the filling.
## Ingredients You’ll Need:
This recipe yields approximately 6-8 servings.
**For the Yellow Potato Layers (Causa):**
* 2 lbs Yellow Potatoes (Papa Amarilla preferred, Yukon Gold can be substituted)
* 1/4 cup Aji Amarillo Paste (adjust to taste, depending on the spiciness)
* 1/4 cup Vegetable Oil
* 1/4 cup Lime Juice, freshly squeezed
* Salt and Pepper to taste
**For the Chicken Filling:**
* 2 cups Cooked Chicken, shredded (rotisserie chicken works well)
* 1/2 cup Mayonnaise
* 1/4 cup Celery, finely chopped
* 1/4 cup Red Onion, finely chopped
* 2 tablespoons Cilantro, finely chopped
* 1 tablespoon Lime Juice, freshly squeezed
* 1/2 teaspoon Aji Amarillo Paste (optional, for extra flavor)
* Salt and Pepper to taste
**For Garnish (Optional):**
* Hard-Boiled Eggs, sliced
* Black Olives, sliced
* Avocado, sliced
* Lettuce Leaves
* Parsley sprigs
* Aji Amarillo Sauce (for serving)
## Equipment Needed:
* Large Pot
* Potato Masher or Ricer
* Mixing Bowls
* Plastic Wrap
* Spatula or Spoon
* Serving Platter or Individual Plates
* Optional: Ring Mold or Square Baking Dish
## Step-by-Step Instructions:
**Part 1: Preparing the Yellow Potato Layers (Causa)**
1. **Boil the Potatoes:** Wash the yellow potatoes thoroughly. Place them in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat and simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork. The cooking time will vary depending on the size of the potatoes.
2. **Peel the Potatoes:** Once the potatoes are cooked, drain the water immediately. Let the potatoes cool slightly until you can handle them comfortably. Peel the skins off while the potatoes are still warm. Peeling them while warm makes it easier.
3. **Mash or Rice the Potatoes:** Using a potato masher or ricer, mash the potatoes until smooth and free of lumps. A ricer will give you a smoother texture, but a masher works just fine. Avoid over-mashing, as this can make the potatoes gluey.
4. **Season the Potato Mixture:** In a large mixing bowl, combine the mashed potatoes, aji amarillo paste, vegetable oil, and lime juice. Mix well until all ingredients are thoroughly incorporated and the mixture is a vibrant yellow color. Taste and season with salt and pepper to your liking. The flavor should be slightly tangy and have a mild heat from the aji amarillo. Add more aji amarillo paste if you prefer a spicier flavor. Add more lime juice for a tangier flavor.
5. **Chill the Potato Mixture:** Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the mixture to firm up, making it easier to work with when assembling the Causa Rellena.
**Part 2: Preparing the Chicken Filling**
1. **Prepare the Chicken:** If you’re not using rotisserie chicken, cook the chicken breast or thighs using your preferred method (boiling, baking, or poaching). Once cooked, let the chicken cool slightly and then shred it into small pieces. Ensure there are no bones or cartilage in the shredded chicken.
2. **Combine the Ingredients:** In a medium mixing bowl, combine the shredded chicken, mayonnaise, celery, red onion, cilantro, and lime juice. If you want an extra layer of flavor, add a teaspoon or two of aji amarillo paste. Mix well until all ingredients are evenly distributed and the chicken is well coated with mayonnaise. Celery and red onion bring a crunchy texture and some acidity that balances the richness of mayonnaise.
3. **Season the Filling:** Taste the chicken filling and season with salt and pepper to your liking. Adjust the amount of lime juice to achieve the desired level of tanginess. The filling should be flavorful and well-balanced.
**Part 3: Assembling the Causa Rellena**
There are several ways to assemble Causa Rellena, depending on your preference and the tools you have available. You can use a ring mold for individual servings, a square baking dish for a larger presentation, or simply layer the ingredients freehand on a serving platter.
**Method 1: Using a Ring Mold (Individual Servings)**
1. **Prepare the Ring Mold:** Lightly grease the inside of the ring mold with vegetable oil or cooking spray. This will prevent the Causa from sticking and make it easier to unmold.
2. **First Potato Layer:** Place a generous spoonful of the chilled yellow potato mixture into the bottom of the ring mold. Gently press down to create an even layer, about 1/2 inch thick. Use the back of a spoon or your fingers to smooth the surface.
3. **Chicken Filling Layer:** Spread a layer of the chicken filling over the potato layer, ensuring it covers the entire surface evenly. Don’t overfill, as this will make it difficult to unmold the Causa.
4. **Second Potato Layer:** Top the chicken filling with another layer of the chilled yellow potato mixture, again about 1/2 inch thick. Gently press down to create an even layer, completely covering the filling. Smooth the surface.
5. **Chill:** Cover the ring mold with plastic wrap and refrigerate for at least 30 minutes, or preferably longer, to allow the Causa to firm up and the flavors to meld.
6. **Unmold:** To unmold, carefully run a thin knife or spatula around the inside edge of the ring mold. Place a serving plate over the top of the mold and invert it. Gently tap the mold to release the Causa. Lift the mold carefully, leaving the Causa on the plate.
7. **Garnish:** Garnish the Causa Rellena with sliced hard-boiled eggs, black olives, avocado, lettuce leaves, and parsley sprigs, as desired. Serve with aji amarillo sauce for an extra kick.
**Method 2: Using a Square Baking Dish (Larger Presentation)**
1. **Prepare the Baking Dish:** Lightly grease the bottom of a square baking dish with vegetable oil or cooking spray. You can also line the dish with plastic wrap, leaving an overhang on the sides, to make it easier to lift the Causa out after chilling.
2. **First Potato Layer:** Spread half of the chilled yellow potato mixture evenly over the bottom of the baking dish. Gently press down to create an even layer, about 1/2 inch thick. Use a spatula or the back of a spoon to smooth the surface.
3. **Chicken Filling Layer:** Spread the chicken filling evenly over the potato layer, ensuring it covers the entire surface. Distribute the filling evenly. Do not exceed the edges of the baking dish.
4. **Second Potato Layer:** Spread the remaining chilled yellow potato mixture over the chicken filling, creating a second layer of potato that is as even as the first one. Smooth the surface.
5. **Chill:** Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or preferably longer, to allow the Causa to firm up and the flavors to meld. This chilling period is crucial for a clean cut when serving.
6. **Cut and Serve:** To serve, carefully lift the Causa out of the baking dish using the plastic wrap overhang (if used). Cut it into squares or rectangles using a sharp knife. Serve on a platter and garnish with sliced hard-boiled eggs, black olives, avocado, lettuce leaves, and parsley sprigs, as desired. Serve with aji amarillo sauce for an extra kick.
**Method 3: Freehand Layering (Serving Platter)**
1. **First Potato Layer:** On a serving platter, spread a layer of the chilled yellow potato mixture. Form the desired shape (round, oval, or rectangular) and smooth the surface.
2. **Chicken Filling Layer:** Spread the chicken filling evenly over the potato layer, leaving a small border around the edges. This will create a visually appealing presentation.
3. **Second Potato Layer:** Top the chicken filling with another layer of the chilled yellow potato mixture. Carefully shape it to match the bottom layer and smooth the surface.
4. **Chill:** Refrigerate the assembled Causa Rellena for at least 30 minutes to allow it to firm up slightly.
5. **Garnish and Serve:** Garnish the Causa Rellena with sliced hard-boiled eggs, black olives, avocado, lettuce leaves, and parsley sprigs, as desired. Serve immediately with aji amarillo sauce for an extra kick.
## Tips for Success:
* **Use the Right Potatoes:** Papa Amarilla is the ideal potato for Causa Rellena, but if you can’t find them, Yukon Gold potatoes are a good substitute. Avoid using Russet potatoes, as they are too starchy and will not give you the desired creamy texture.
* **Don’t Overcook the Potatoes:** Overcooked potatoes will absorb too much water and become mushy. Cook them until they are just tender enough to be pierced with a fork.
* **Chill the Potato Mixture:** Chilling the potato mixture is crucial for making it easier to work with. It also allows the flavors to meld and develop.
* **Adjust the Aji Amarillo Paste:** Aji Amarillo paste can vary in spiciness, so adjust the amount to your liking. Start with a small amount and add more to taste. You can also use Aji Panca paste, which has a milder, fruitier flavor, for a less spicy version.
* **Use Fresh Lime Juice:** Freshly squeezed lime juice is essential for the bright and tangy flavor of Causa Rellena. Bottled lime juice will not give you the same result.
* **Be Creative with the Filling:** While this recipe focuses on a classic chicken filling, feel free to experiment with other ingredients. Tuna, shrimp, avocado, vegetables, or even a combination of these can be used to create your own unique version of Causa Rellena. You can also add other ingredients to the chicken, such as peas, carrots, or corn.
* **Make it Ahead:** Causa Rellena can be made ahead of time, making it a great option for parties or gatherings. Assemble the Causa Rellena and refrigerate it for up to 24 hours before serving. Add the garnish just before serving to prevent it from becoming soggy.
* **Serving Suggestions:** Causa Rellena is delicious served as an appetizer, side dish, or light meal. It pairs well with other Peruvian dishes, such as ceviche or anticuchos. Serve it with aji amarillo sauce or rocoto cream for an extra layer of flavor.
## Variations:
* **Tuna Causa Rellena:** Substitute the chicken with canned tuna, drained and flaked. Add chopped red onion, celery, and mayonnaise.
* **Shrimp Causa Rellena:** Use cooked shrimp instead of chicken. You can use small shrimp whole or chop larger shrimp into smaller pieces. Add chopped avocado for a creamy texture.
* **Vegetarian Causa Rellena:** Fill the Causa with a mixture of cooked vegetables, such as peas, carrots, corn, and green beans. Add chopped avocado and mayonnaise.
* **Avocado Causa Rellena:** Puree avocado with lime juice, cilantro, and aji amarillo paste. Use this as a filling for a vegetarian and creamy variation. You can add some chopped tomatoes and red onions to the avocado filling to improve the taste.
* **Spicy Causa Rellena:** Add more Aji Amarillo paste or incorporate Rocoto peppers (use caution, as they are very spicy) into the potato mixture or the filling to increase the heat level.
## Nutritional Information (Approximate):
* Calories: 350-450 per serving (depending on ingredients and portion size)
* Fat: 20-30g
* Protein: 15-25g
* Carbohydrates: 30-40g
## Conclusion:
Peruvian Causa Rellena is a versatile and flavorful dish that is sure to impress. With its vibrant colors, creamy texture, and delicious filling, it’s a perfect addition to any meal. Whether you’re looking for a unique appetizer, a refreshing side dish, or a light lunch, Causa Rellena is a great choice. So, gather your ingredients, follow these steps, and enjoy a taste of Peru in your own home. Experiment with different fillings and garnishes to create your own signature version of this classic dish.
Enjoy your homemade Peruvian Potato Chicken Salad Causa Rellena! Remember to share your creations and variations. Buen provecho!