Papas Rellenas: Peruvian Stuffed Potatoes Recipe with Chicken
Papas Rellenas are a very popular dish in Peru and are made with potatoes, cheese, chicken, and various other ingredients. They can be stored in the fridge for up to 24 hours before baking and make a great meal on their own or with some side dishes. Thanks for reading and I hope you enjoy this recipe!
Ingredients
- 2 pounds Potatoes
- 1 Large chicken breast skinless and boneless
- 2 tablespoons Olive oil
- 2 cloves Garlic crushed
- 2 Tomatoes diced
- 1 Red onion cut in cubes
- 2 Peruvian chili peppers or red chili peppers
- 1 bunch Parsley
- 5 Black olives pitted and chopped
- ¼ cup Parmesan or cheddar cheese
- ½ tablespoon Oregano cumin
- Salt and pepper to taste
INGREDIENTS OF THE CREOLE SAUCE:
- 1 Red onion cut in the shape of a feather
- 1 Yellow chili bell pepper chopped
- 2 tablespoons Cilantro chopped
- 2 tablespoons Olive oil
- 2 Lemons juiced
- Salt and pepper to taste
Instructions
HOW TO BAKE THE POTATOES:
- Preheat the oven to 440°F / 230°C.
- While the oven is preheating, wash the potatoes well and then dry them with a clean cloth. Spray an oven tray with oil.
- Place the potatoes on this tray and prick them in 2 or 3 different parts with a fork.
- Take the tray to the oven to bake the potatoes for approximately 40-45 minutes.
- When the potatoes are tender, take them out of the oven and let them cool at room temperature.
PREPARATION OF THE STUFFING:
- Place a pot with water and salt over medium heat for about 5 minutes or until it comes to a boil, then add the washed chicken breast. Let it cook for approximately 35 minutes.
- Then, let it cool, shred the chicken meat and set aside.
- Place a frying pan over medium-low heat with 2 tablespoons of oil for about 2 minutes, then add the onion and garlic, until they are transparent, about 2 minutes, add the chili, tomato and after about 2 more minutes add the chicken, season with salt, pepper, cumin, oregano and stir everything with a spoon, leave it for about 5 more minutes.
- Then add the olives, and parsley. Stir to integrate all the ingredients.
- Remove from heat and set aside.
HOW TO STUFF THE POTATOES WITH CHICKEN:
- When the potatoes have cooled and are not burnt to the touch, cut them in half lengthwise.
- Then, with a spoon, carefully scoop out the inside, leaving a layer about 1/2 centimeter thick to avoid breaking the potato skin.
- The extracted potato dough is mashed with a fork or a potato masher and mixed with the chicken filling previously made.
- Add the filling and grated cheese on top of each potato skin.
- Put the tray in the preheated oven and let them bake for about 10-12 minutes at 400°F / 200°C, until the cheese melts and they are golden brown.
- Remove the tray from the oven and serve hot with salsa criolla.
PREPARATION OF THE CREOLE SAUCE:
- In a bowl, incorporate the onion, cilantro and chili.
- Season with the lemon juice, olive oil, salt and pepper.
- Mix with a spoon so that all the ingredients are integrated.
- Place in the refrigerator to concentrate the flavors.
Nutrition
Serving: 1 portionCalories: 461kcalCarbohydrates: 56gProtein: 22gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 40mgSodium: 274mgPotassium: 1639mgFiber: 9gSugar: 9gVitamin A: 2054IUVitamin C: 138mgCalcium: 175mgIron: 4mg
Tried this recipe?Let me know how it was!