Chicken-Stuf't Potato Puffs: Rellenos de Papa con Pollo
- 2 tablespoons unsalted butter
- 1/2 packet sazon seasoning
- 6 cooked russet potatoes, flesh only (about 3 cups flesh)
- 2 tablespoons heavy cream
- 2 eggs 1 tablespoon cornstarch
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1/2 red bell pepper, diced small
- 1/2 green bell pepper, diced small
- 1/2 rotisserie chicken, skin and bones removed, and meat finely chopped
- 2 tablespoons freshly chopped oregano or 1/2 teaspoon dried
- Vegetable oil, for deep-frying
- 1 cup potato flakes or crushed plain potato chips or panko bread crumbs
Combine the butter and the sazon in a small saucepan over low heat and stir until the butter has melted.
In a medium bowl, combine the potato flesh, melted butter, heavy cream, 1 egg, cornstarch, chili powder, garlic powder, and kosher salt and pepper, to taste, and mash until evenly combined; set aside.
For the filling: In another medium bowl add the peppers, chicken, oregano, and kosher salt and pepper, to taste. Stir well to combine and reserve.
In a deep heavy-bottomed 12-inch pan, add about 3 inches of oil. When ready to fry the balls heat the oil to 375 degrees F. Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball. Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling. Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball. With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams. Roll lightly between your palms to form a ball. Continue with remaining filling and potato mixture.
Lightly beat the remaining egg in a small bowl. Add the potato flakes to a shallow bowl or plate and season lightly with salt. Dip each ball into the beaten egg, then into the potato flakes. If the ball is not completely covered, put it back into the egg, then into the potato flakes for a second time. Set aside and repeat to coat all the balls. Fry the balls, in batches, until cooked through and golden, about 4 minutes. Drain on paper towels and arrange on a serving platter to serve.
Recipe courtesy Sunny Anderson, 2009
Recipe courtesy of Damaris Phillips