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.
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.
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Peruvian recipes from abroad
This e-book contains my favourite Peruvian recipes developed from the point of view of an expat who learned to find her way with the ingredients that were available in her new home.
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