Warm golden potato roulade with chicken, leek, and merkén chuchoca filling

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper and brush it with 1 tablespoon of vegetable oil.

2. 2

   Toss the potato slices with 1 tablespoon of vegetable oil, paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, and a pinch of black pepper. Arrange them overlapping to form a compact rectangle on the tray.

3. 3

   Bake the potatoes for 20 minutes at 220 °C / 425 °F, until tender and lightly golden around the edges. Remove and set aside without turning off the oven.

4. 4

   While the potatoes bake, heat the remaining tablespoon of vegetable oil with the butter in a skillet over medium heat. Add the onion, leek, and garlic, and sauté for 5 minutes until softened.

5. 5

   Add the chicken, cumin, half of the merkén, the remaining oregano, 1/2 teaspoon salt, and the rest of the black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is no longer raw.

6. 6

   Add the white wine and cook for 2 minutes until slightly reduced. Pour in the chicken broth, add the chuchoca, and cook for 3 to 4 minutes, stirring, until the filling is moist but thick. Remove from the heat.

7. 7

   In a small bowl, mix the tomato, cilantro, lemon juice, a pinch of salt, and the remaining merkén to make the fresh pebre. Set aside.

8. 8

   Using the parchment for support, transfer the potato sheet to a work surface. Spread the chicken filling over the potatoes, leaving a 2 cm / 1 inch border. Sprinkle half of the queso chanco over the filling.

9. 9

   Carefully roll into a firm roulade. Place it seam-side down in a baking dish, top with the remaining queso chanco, and bake for 12 minutes at 200 °C / 400 °F.

10. 10

    For deeper color, broil for 2 to 3 more minutes at 230 °C / 450 °F, watching closely. Let rest for 5 minutes before slicing.

11. 11

    Serve the warm roulade in portions, with the tomato-cilantro pebre spooned over the top or on the side.