Argentinian-style Causa Rellena

Ingredients

In this Argentinian adaptation of Causa Rellena, we incorporate Argentinian flavors and ingredients to give the dish a unique twist. Instead of using traditional Peruvian yellow potatoes, we use the widely available white potatoes commonly used in Argentina. The filling is enhanced with Argentinian spices and herbs, such as oregano and parsley, to add a distinct flavor profile. Additionally, we garnish the dish with sliced hard-boiled eggs and olives, which are commonly used in Argentinian cuisine. We alse have the original recipe for Causa rellena, so you can check it out.

• 4 large white potatoes, boiled and mashed 4 large white potatoes, boiled and mashed
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon ají amarillo paste (or substitute with hot sauce) 1 tablespoon ají amarillo paste (or substitute with hot sauce)
• 2 cups shredded chicken 2 cups shredded chicken
• 1/2 cup mayonnaise 1/2 cup mayonnaise
• 1/4 cup diced red bell pepper 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper 1/4 cup diced green bell pepper
• 1/4 cup diced red onion 1/4 cup diced red onion
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 hard-boiled eggs, sliced 2 hard-boiled eggs, sliced
• 10 pitted olives, sliced 10 pitted olives, sliced
• Olive oil, for drizzling Olive oil, for drizzling

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 25g (Sugars: 2g)
• Protein: 18g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the mashed potatoes, lime juice, ají amarillo paste, salt, and pepper. Mix well until the potatoes are evenly seasoned.
2. 2.
   In another bowl, mix the shredded chicken, mayonnaise, diced bell peppers, red onion, parsley, dried oregano, salt, and pepper.
3. 3.
   Line a rectangular baking dish with plastic wrap, leaving enough overhang to cover the top later.
4. 4.
   Spread half of the mashed potato mixture evenly in the bottom of the dish.
5. 5.
   Layer the chicken mixture on top of the mashed potatoes, spreading it evenly.
6. 6.
   Place the remaining mashed potato mixture on top of the chicken layer, spreading it evenly to cover.
7. 7.
   Fold the plastic wrap over the top to cover the dish and refrigerate for at least 2 hours to set.
8. 8.
   Once chilled and set, remove the plastic wrap and garnish the top of the dish with sliced hard-boiled eggs and olives.
9. 9.
   Drizzle olive oil over the top for added flavor and shine.
10. 10.
    Slice into individual portions and serve chilled.

Treat your ingredients with care...

• Potatoes — Make sure to use starchy white potatoes for the best texture. Avoid waxy potatoes, as they won't mash as smoothly.
• Ají amarillo paste — If you can't find ají amarillo paste, you can substitute it with your favorite hot sauce for a similar kick of heat.
• Mayonnaise — Opt for a high-quality mayonnaise to ensure a creamy and flavorful filling.

Tips & Tricks

• To save time, you can use store-bought rotisserie chicken instead of cooking and shredding the chicken yourself.
• For added flavor, you can mix some chopped pickles or capers into the chicken filling.
• Serve the Causa Rellena with a side of fresh salad greens for a refreshing contrast.
• If you prefer a spicier version, add a few dashes of hot sauce to the mashed potato mixture.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Argentinian-style Causa Rellena chilled as an appetizer or a light lunch. Cut it into individual portions and garnish each plate with a drizzle of olive oil and a sprinkle of fresh parsley for an elegant presentation.

Presentation advice

To make the dish visually appealing, arrange the sliced hard-boiled eggs and olives in an alternating pattern on top of the Causa Rellena. Drizzle a little extra olive oil over the garnish to make it shine.