Best Cold South American Chicken Potato Dish Recipes

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PERUVIAN POTATO-CHICKEN SALAD (CAUSA RELLENA)



Peruvian Potato-Chicken Salad (Causa Rellena) image

There's nothing very unusual about serving a chicken or potato salad at a cookout, which is why this layered Peruvian potato and chicken salad will cause such a stir. Or should I say, 'causa' a stir, since in Peru that's what this gorgeous dish is called. Infused with aji amarillo, lime juice, and cilantro, these are perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.

Provided by Chef John

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 2h5m

Yield 4

Number Of Ingredients 20

1 large cooked chicken breast, diced or shredded
¼ cup green peas
¼ cup diced cooked carrot
1 teaspoon minced shallot
2 tablespoons finely chopped roasted red peppers
2 tablespoons chopped fresh cilantro
1 teaspoon lime juice
¼ cup mayonnaise, or as needed
1 ¼ pounds Yukon Gold potatoes, peeled and quartered
2 tablespoons aji amarillo chili paste, or to taste
2 tablespoons olive oil
1 lime, juiced, or more to taste
cayenne pepper to taste
salt to taste
1 avocado, quartered and sliced
⅓ cup mayonnaise
1 tablespoon sour cream
1 small clove garlic, crushed
2 teaspoons aji amarillo chili paste, or to taste
1 teaspoon water as needed

Steps:

  • Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
  • Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
  • Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
  • Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
  • Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
  • Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
  • Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

Nutrition Facts : Calories 658 calories, Carbohydrate 41.4 g, Cholesterol 58 mg, Fat 49.1 g, Fiber 7 g, Protein 19.2 g, SaturatedFat 9 g, Sodium 391 mg, Sugar 3.6 g

COLD SOUTH AMERICAN CHICKEN & POTATO DISH



Cold South American Chicken & Potato Dish image

I love the flavor of this simple summer dish. Be careful with the cilantro it is an acquired taste. Wonderful do ahead in the AM and assemble it just before dinner. I like to do this dish with leftover roast beef too. It is hearty enough on it's own but I like to serve it with balsamic tomato slices, sweet onion slices, floral carved radishes and a bit of green salad.

Provided by Bergy

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 1/2 cups chicken broth
1 1/2 lbs potatoes, peeled and cut into 1 inch cubes
2 lemons, cut in half
3 fresh jalapeno peppers, slit down the center, seeds left in
2 teaspoons cumin
1 lb boneless skinless chicken breast
1/2 cup cilantro
2 hard-boiled eggs, peeled and quartered
1 medium red bell pepper, seeded, membranes removes, cut in thin strips
1/2 cup green pimento stuffed olive, cut in half across
4 whole green onions
1 cup of your favorite salsa

Steps:

  • In a saucepan combine the broth, potatoes, lemons, Jalapeno peppers and cumin. Bring to a boil, reduce heat cover and simmer 5 minutes.
  • Add chicken, keep covered and simmer for 15 minutes or a bit longer.
  • The chicken should be cooked through and the potatoes tender.
  • Remove from the heat, add cilantro and allow the chicken and potatoes to cool in the broth. (Do this early in the day and assemble just before dinner) Save 3/4 cup of broth drain remainder, discard the jalapenos, cilantro and lemons. Shred the chicken into thin strips.
  • Mound the potatoes in the center of a large platter, cover with the shredded chicken and decorate with the eggs, red pepper strips olives and the 4 green onions. Serve with leftover broth and your favorite salsa on the side.

Nutrition Facts : Calories 374.9, Fat 6.1, SaturatedFat 1.6, Cholesterol 171.8, Sodium 1176.8, Carbohydrate 44.3, Fiber 8.8, Sugar 6.1, Protein 39.6

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