Minced Chicken and Potato Papas Rellenas
Papas Rellenas are a popular Latin American street food made by wrapping seasoned minced chicken inside mashed potato, then pan-frying until the outside is golden and crisp. The technique comes from Peruvian and broader Latin American cooking traditions. They work equally well as a quick weeknight dinner or a shareable appetizer.
Equipment
- Medium saucepan
- Frying pan
- Mixing bowls
- Masher or potato ricer
- Sharp knife
- Tongs
Ingredients
Potato Mixture
- 3 cups potatoes peeled and diced. Preferably Yukon gold.
Chicken Filling
- 1 pound minced chicken organic if possible
- 1 cup onion finely chopped
- 2 cloves garlic minced
- 1 cup bell pepper chopped, any color
- 1 teaspoon ground cumin
- 1 teaspoon paprika smoked, if available
- 1 teaspoon salt to taste
- ½ teaspoon black pepper freshly ground
- ¼ cup fresh cilantro chopped
Assembly
- 1 cup all-purpose flour
- 2 units eggs beaten
- 1 cup breadcrumbs preferably Panko
- 1 cup vegetable oil for frying
Instructions
Preparation of Potato Mixture:
- In a medium saucepan, boil the diced potatoes until they are tender, about 10 minutes. Once cooked, drain the water and mash or rice the potatoes in a bowl until smooth and lump-free. You should feel a creamy texture without grit.
Chicken Filling:
- In a frying pan over medium heat, add a splash of vegetable oil. Sauté the onion and garlic until the onion turns translucent and aromatic. Stir in the bell pepper and cook until softened.
- Add the minced chicken, cumin, paprika, salt, and black pepper to the pan. Cook until the chicken is fully cooked through, approximately 5-7 minutes. Stir in fresh cilantro at the end for brightness. Set aside to cool slightly.
Assembling Papas Rellenas:
- Take a heaping tablespoon of mashed potatoes in your hand, flatten it slightly, and place a spoonful of chicken filling in the center. Cover with more potato mixture to form a ball.
- Coat each ball in flour, dip into the beaten eggs, and finally roll in breadcrumbs ensuring an even coating.
Frying:
- Heat vegetable oil in a frying pan to 350°F (175°C). Gently place the coated potato balls into the oil and fry until golden brown and crispy on all sides, about 3-4 minutes per batch. Use tongs to remove and drain on a paper towel.
Notes
- For additional flavor, add chopped olives or raisins to the chicken filling.
- To make it healthier, consider baking the potato balls at 425°F (220°C) for about 15 minutes, flipping halfway through.
Nutrition
Calories: 1018kcalCarbohydrates: 78gProtein: 31gFat: 66gSaturated Fat: 11gPolyunsaturated Fat: 34gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 99mgSodium: 863mgPotassium: 1514mgFiber: 7gSugar: 6gVitamin A: 1495IUVitamin C: 82mgCalcium: 103mgIron: 6mg
Tried this recipe?Rate this recipe !
