Chicken Catupiry
Ingredients
Baked Potatoes:
6 giant Idaho potatoes, 1.2 to 1.4 pounds each
1/4 cup vegetable oil
1/3 cup kosher salt
Chicken Catupiry Topping:
6 boneless, skinless chicken breasts (4 to 4.5 pounds)
6 bay leaves
1/4 cup celery salt
1/4 cup Complete Seasoning (Sazon Completa)
1/4 cup garlic powder
1/4 cup paprika
1/4 cup salt
1 cup cream cheese
1 cup heavy cream
1 cup Catupiry cheese
1 1/2 tablespoons maitre d'hotel butter
Shredded mozzarella-provolone cheese blend, for topping
Directions
For the baked potatoes: Preheat the oven to 450 degrees F. Scrub the potatoes under running water until clean and free of soil; dry with paper towels. Rub with the vegetable oil and then with the salt.
Place the potatoes on a baking sheet and bake until they reach an internal temperature of 190 degrees F, 60 to 70 minutes.
For the chicken Catupiry topping: While the potatoes are baking, cut the chicken breasts into big chunks. Put the chicken in a pressure cooker and fill with water just to cover. Add the bay leaves, celery salt, Complete Seasoning, garlic powder, paprika and salt. Cook for 20 minutes. Remove from the heat and let the pressure cooker sit until all the pressure is released. Transfer the chicken to a bowl and pull into shreds while still hot. Add the cream cheese, heavy cream and Catupiry. Stir until smooth.
Slice open the baked potatoes and carve out the insides. Add the maitre d'hotel butter to the flesh and make a potato puree. Stuff the potatoes with the puree, then top with the chicken mixture and sprinkle with mozzarella-provolone cheese. Put the potatoes back in the oven and broil until the cheese is melted and golden brown, 5 to 10 minutes.
Cook's Note
Be careful not to cut through the skin while carving the baked potatoes. If you like to eat the whole potato, including the skin, tap off the excess salt from the skin after the potato is baked.
