Include in Print View:

Rappie Pie

Rappie Pie recipe image
Rappie Pie is a beloved Guyanese and Trinidadian dish that combines the earthy flavor of grated potatoes with savory, tender chicken. Unlike a typical dessert pie, this savory masterpiece relies on a rich broth to bind the shredded potato mixture, creating a unique texture that is both comforting and hearty. The chicken is slow-cooked with onions and spices to infuse maximum flavor into the broth, which is then mixed with the squeezed potato shreds. Baked until the top forms a delicious, crispy crust, this dish is perfect for family dinners or festive gatherings. It&# 226;€™s a testament to simple ingredients coming together to create a deeply satisfying meal that celebrates Caribbean culinary traditions.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 92.6
Dietary: Gluten-free
Description
Rappie Pie is a beloved Guyanese and Trinidadian dish that combines the earthy flavor of grated potatoes with savory, tender chicken. Unlike a typical dessert pie, this savory masterpiece relies on a rich broth to bind the shredded potato mixture, creating a unique texture that is both comforting and hearty. The chicken is slow-cooked with onions and spices to infuse maximum flavor into the broth, which is then mixed with the squeezed potato shreds. Baked until the top forms a delicious, crispy crust, this dish is perfect for family dinners or festive gatherings. It&# 226;€™s a testament to simple ingredients coming together to create a deeply satisfying meal that celebrates Caribbean culinary traditions.
Ingredients
  • 1 ea 6 lb. Chicken, cut into pieces
  • 2/3 Pail Potatoes, large ones, peeled and grated
  • 2 md Onions, finely chopped
  • 1 tsp Salt, or to taste
  • 1/2 tsp Black pepper, or to taste
  • 3 qt Water, for boiling chicken
Directions
  1. 1
    Place chicken pieces in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until chicken is tender, about 45 minutes to 1 hour.
  2. 2
    Add the finely chopped onions, salt, and pepper to the boiling chicken. Continue cooking for another 15 minutes to infuse the broth with flavor.
  3. 3
    While the chicken cooks, peel and grate the large potatoes using a coarse grater or food processor.
  4. 4
    Place the grated potatoes in a colander set over a bowl. Squeeze the potatoes firmly by hand, about 2 cups at a time, to remove as much liquid as possible until they are quite dry.
  5. 5
    Transfer the squeezed potato shreds to a large mixing bowl.
  6. 6
    Once all potatoes are squeezed, transfer them to a large pan or keep them in the mixing bowl.
  7. 7
    Strain the hot chicken broth. Gradually add the boiling broth to the potato shreds, stirring continuously.
  8. 8
    Continue adding broth until the potato mixture reaches a consistency similar to its volume before squeezing. If there is not enough chicken broth, add boiling water to achieve the desired amount.
  9. 9
    Season the potato mixture with additional salt and pepper to taste.
  10. 10
    Preheat oven to 400°F (200°C). Grease a 17 x 12 inch baking pan.
  11. 11
    Spread half of the potato mixture evenly over the bottom of the prepared baking pan.
  12. 12
    Remove the chicken pieces from the broth and distribute them evenly over the first layer of potatoes.
  13. 13
    Cover the chicken with the remaining half of the potato mixture, spreading it out evenly.
  14. 14
    Bake in the preheated oven for 2 hours, or until the top is brown and crusty.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 92.6kcal
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 23.5mg1%
Total Carbohydrate 7.5g3%
Dietary Fiber 1.2g5%
Sugars 2.2g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Preparation Tip:** Using a food processor with a grating attachment makes shredding the potatoes much faster and easier than a hand grater.

**Squeezing is Key:** It is crucial to squeeze the potato shreds thoroughly. If too much moisture remains, the pie will be soggy rather than having the desired firm, crusty texture.

**Broth Consistency:** The goal is to rehydrate the potatoes with the flavorful broth. If the mixture looks too dry after adding the broth, add a little more boiling water. It should hold together but not be watery.

**Variations:** Many cooks add curry powder, garlic, or scotch bonnet pepper to the chicken broth for extra flavor. Some also add diced carrots or green peppers to the chicken layer.

**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crusty texture.

Keywords: rappie pie, guyanese food, trinidadian recipe, shredded potato, chicken pie, caribbean cuisine, grated potatoes, savory pie, chicken broth, traditional recipe, comfort food, baked potato
Read it online: https://www.chefs-mate.com/recipe/rappie-pie/