Spanish Spicy Chicken and Potato Rellenos

Recipe courtesy of Ivette Baquero of Sanford, FL, for FoodTV.com's Couch Potato Cook-Off

Rated 4 stars out of 5
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Ingredients

In Puerto Rico, potato fritters with picadillo, or minced hamburger meat as a filling, are sold everywhere, as a fast food item. This is my "healthier" version:

Potato balls:

  • 2 lbs. peeled potatoes, cut in cubes
  • 3 tablespoons butter
  • 1 egg, beaten
  • 1/2 c. flour
  • 1/2 c. canola oil

Chicken Filling:

  • 3 chicken breasts, boiled in water till cooked; forked into small pieces
  • 1/2 c. minced (onions, various colored bell peppers)
  • 1/2 pepperoncillo (Italian pepper), minced
  • 1/2 packet sazon (look in Hispanic section of grocery store)
  • 1 teaspoon adobo (look in Hispanic section of grocery store)
  • 2 drops habanero sauce
  • 2 tablespoons tomato sauce
  • 2 tablespoons olive oil

Directions

Boil potatoes in water, they should be on the firm side. Drain, mash with butter. Set aside while you make the chicken filling. Combine all filling ingredients, except oil and tomato sauce. Saute mixture in the oil, then add the tomato sauce. Cool.

Form potato mixture into 4-inch diameter balls. Poke a hole in the middle of each ball, fill with chicken mixture; reform balls.

Coat each ball with egg, then coat with flour. Fry in canola oil until golden brown.

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Newest Ratings and Reviews

Read all 6 reviews

  • on July 09, 2010

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    Better than Mom 's. Great for appetizer party tray.

    people found this review Helpful.
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  • on July 31, 2008

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    This took me back home. I loved it. They need to have more Puerto Rician recipes and cooking. hint: Next Food Network star/show. ;-D

    people found this review Helpful.
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  • on August 15, 2006

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    You need to word your recipe better. And firm potatos don't mash very well. The flavor of the chicken was good. The instructions for this recipe weren't very good.

    people found this review Helpful.
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