Minced Chicken and Potato Papas Rellenas
Papas Rellenas, or stuffed potatoes, are a beloved street food across Latin America, particularly in Cuba and Puerto Rico. This version with minced chicken adds a lighter yet deeply flavorful twist to the traditional beef-centered recipe. The crispy exterior contrasts beautifully with the creamy mashed potato shell and the savory, spiced chicken filling — a true comfort dish that brings hearts to the table.
Equipment
Large pot
Potato masher or ricer
Slotted spoon
Whisk
Deep fryer or deep pot for frying
Ingredients
For the potato shell
2 pounds russet potatoes - peeled and cut into chunks
1 teaspoon Kosher salt - for boiling water
1 tablespoon unsalted butter - room temperature
1 large egg
For the chicken filling
1 tablespoon olive oil
1 small onion - finely chopped
2 cloves garlic - minced
1 pound ground chicken (minced chicken) - preferably thigh meat for juiciness
1 teaspoon cumin - ground
0.5 teaspoon smoked paprika
0.25 teaspoon ground black pepper
0.5 cup ketchup (tomato sauce Australia and UK) - unsweetened
For breading and frying
- 2 large eggs - beaten with 1 tablespoon water
1 cup all purpose flour (plain flour Australia and UK)
1.5 cups breadcrumbs - plain, preferably fine texture
4 cups vegetable oil - for deep frying
Instructions
- Boil and mash the potatoes: Place peeled potato chunks in a large pot. Cover with cold water and add 1 teaspoon of kosher salt. Bring to a boil, then reduce to a simmer and cook for 15–18 minutes until fork-tender. Drain and mash while still warm. Let cool slightly before mixing in 1 tablespoon of butter and 1 egg. Mix until smooth. Set aside to cool completely.
- Prepare the chicken filling: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add chopped onion and cook for 3–4 minutes until translucent and fragrant. Stir in minced garlic and cook for 1 more minute. Add minced chicken and sauté until fully cooked and browned, about 5–6 minutes. Season with cumin, paprika, black pepper, then mix in tomato sauce. Simmer for 5 minutes or until slightly thickened. Let the mixture cool completely.
- Assemble the papas: With moistened hands, scoop about 1/3 cup of mashed potato. Flatten into your palm and shape into a small bowl. Place 1 tablespoon of the cooled chicken filling in the center. Enclose gently with more potato mixture and roll into a ball, sealing any gaps. Repeat until all filling and potato mixture is used.
- Bread the papas: Roll each potato ball in flour, dip into beaten egg mixture, and coat with breadcrumbs. Make sure each ball is fully and evenly coated to prevent bursting during frying.
- Fry to golden perfection: Heat vegetable oil in a deep fryer or deep pot to 350°F (175°C). Fry the stuffed balls in batches — about 3 at a time — for 3–4 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Notes
- Chill the mashed potato mixture slightly before shaping to improve workability.
- The filling can be made a day ahead and chilled to enhance flavor and ease assembly.
- For a healthier version, brush with oil and air-fry at 375°F (190°C) for 8–10 minutes.
Nutrition
Calories: 1796kcalCarbohydrates: 70gProtein: 26gFat: 160gSaturated Fat: 27gPolyunsaturated Fat: 86gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 163mgSodium: 857mgPotassium: 1224mgFiber: 4gSugar: 8gVitamin A: 385IUVitamin C: 11mgCalcium: 103mgIron: 5mg
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