Recipe: Palta rellena

Also known as Palta a la reina, palta rellena is a classic Peruvian entrée. I do not know much about its origin but it’s a fairly popular dish, particularly in restaurants offering set menu weekday lunch deals (aka “menú”). My version is heavier on the filling, which means it makes a decent-sized lunch.

Palta rellena

Also known as palta a la reina, palta rellena is a classic Peruvian entrée. My version is heavier on the filling, which means it makes a decent-sized lunch.

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Total Time 30 minutes mins

Course Entrée

Cuisine Peruvian

Servings 2

Ingredients

  

• 1 avocado
• 1 small potato
• 1 small carrot
• 1/4 cup peas fresh or frozen
• 1/2 small chicken breast cooked and cooled (you can use leftover roast chicken in a pinch)
• 3 tbsp mayonnaise I used Primal Kitchen mayo
• salt and pepper
• lettuce leaves to serve

Instructions

 

• Peel and dice potato and carrot. Steam until fully cooked, 5 to 7 minutes. Add peas and steam for 2 more minutes. Let vegetables cool down.
• Shred chicken with 2 forks.
• Once vegetables are cool, mix with chicken and mayonnaise. Season with salt and pepper.
• Split avocado in half, remove the seed, scoop each half out of its shell with a spoon and place on top of lettuce. Stuff with the chicken mixture and serve.

Keyword avocado, chicken, chicken breast, dairy free, gluten free, mashed potatoes, mayonnaise, Peruvian cuisine, Peruvian food

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