Creamy Cilantro and Squash Rice with Crispy Aji Panca Chicken

Instructions

1. 1

   1. In a bowl, combine the chicken with 2 tablespoons (30 g) of aji panca paste, half of the minced garlic, the cumin, 1 teaspoon salt, black pepper, and 1 tablespoon (15 ml) lime juice. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Blend the cilantro with 1/2 cup (120 ml) of the chicken broth until smooth and vividly green. Set aside.

3. 3

   3. In a medium pot, heat 1 tablespoon (15 ml) vegetable oil over medium heat. Sauté the red onion for 4 to 5 minutes until translucent. Add the remaining garlic, 1 tablespoon (15 g) aji panca paste, and the aji amarillo paste; cook 2 more minutes, stirring.

4. 4

   4. Add the rice and stir for 1 minute so it absorbs the seasoning base. Add the macre squash, the blended cilantro mixture, and the remaining hot broth. Add 1/2 teaspoon salt, stir, and cook over medium-low heat for 15 minutes, stirring occasionally.

5. 5

   5. Add the corn and peas, and continue cooking for 8 to 10 more minutes, until the rice is tender but still creamy. If needed, add a little more hot water. Stir in the butter, fresh cheese, scallions, lime zest, and the remaining tablespoon of lime juice. Mix gently and adjust salt.

6. 6

   6. While the rice cooks, preheat the oven to 425°F / 220°C. Heat an oven-safe skillet with the remaining 2 tablespoons (30 ml) vegetable oil over medium-high heat. Sear the chicken skin-side down for 4 to 5 minutes until very crisp; flip and cook 2 minutes more.

7. 7

   7. Transfer the skillet to the oven and roast the chicken at 425°F / 220°C for 12 to 15 minutes, until fully cooked and well browned. Let it rest for 3 minutes out of the oven.

8. 8

   8. Serve a generous bed of creamy cilantro-squash rice, top with the crispy aji panca chicken, and spoon the skillet juices over the top.