Creamy Huacatay Rice with Seared Chicken, Toasted Corn and Radish Salsa Criolla

Name: Creamy Huacatay Rice with Seared Chicken, Toasted Corn and Radish Salsa Criolla
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: peruana
Ingredients: 1.3 lb skinless chicken breast; 2 tbsp lime juice; 4 cloves garlic; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp vegetable oil; 1 1/4 cups red onion; 2 tbsp ají amarillo paste; 1 1/2 cups long-grain rice; 3 3/4 cups chicken broth; 1 cup evaporated milk; 3/4 cup loosely packed fresh huacatay; 3 1/2 oz fresh white cheese; 1 1/4 cups corn kernels; 1 tbsp butter; 1 cup radishes; 1/4 cup cilantro; 1 tbsp white or apple cider vinegar

An original Peruvian-inspired dish combining creamy rice scented with huacatay and ají amarillo, golden seared chicken marinated with lime and garlic, toasted corn for texture, and a fresh radish and red onion salsa criolla. It balances creaminess, acidity, and herbal notes in a homey yet elegant preparation.

25 minPrep

35 minCook

60 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

600 g skinless chicken breast (cut into 4 fillets)
30 ml lime juice (for the marinade)
12 g garlic (finely chopped, divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml vegetable oil (divided)
180 g red onion (small dice, divided)
30 g ají amarillo paste (divided)
300 g long-grain rice (rinsed and drained)
900 ml chicken broth (hot)
240 ml evaporated milk
20 g fresh huacatay (leaves only)
100 g fresh white cheese (crumbled)
180 g corn kernels (Peruvian corn if possible)
15 g butter
80 g radishes (thinly sliced)
10 g cilantro (chopped)
15 ml white or apple cider vinegar

Nutrition facts

per serving

620 kcal

Calories

39 g

Protein

49 g

Carbs

28 g

Fat

3.8 g

Fiber

45.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Marinate the chicken with the lime juice, half of the chopped garlic, 4 g salt (3/4 tsp), and 1 g black pepper (1/2 tsp). Let it rest for 15 minutes while you prepare the remaining components.
2
2. Blend the evaporated milk with the huacatay and 1 tablespoon ají amarillo paste until smooth and bright green. Set aside.
3
3. In a medium pot, heat 1 tablespoon oil over medium heat. Sauté half of the red onion for 3 to 4 minutes until translucent. Add the remaining garlic and cook for 30 seconds.
4
4. Stir in the rinsed rice and cook for 1 minute to lightly toast it. Add the hot chicken broth and 2 g salt (1/4 to 1/2 tsp). Cook over medium-low heat for 15 to 18 minutes, partially covered, until the rice is tender and still moist.
5
5. While the rice cooks, heat a skillet over medium-high heat with 1 tablespoon oil. Add the corn and butter, season with a pinch of salt, and toast for 5 to 7 minutes, stirring occasionally, until lightly blistered and golden. Set aside.
6
6. In a bowl, combine the remaining red onion, radishes, cilantro, vinegar, 1 tablespoon ají amarillo paste, 1 tablespoon oil, 2 g salt (about 1/2 tsp), and the remaining black pepper. Gently massage together with your hands or a spoon and let rest for 10 minutes to form the salsa criolla.
7
7. Once the rice is cooked, add the huacatay-evaporated milk mixture and the crumbled fresh cheese. Cook over low heat for 3 to 5 minutes, stirring constantly, until creamy and silky. Adjust salt if needed.
8
8. Heat a large skillet or grill pan over medium-high heat with the remaining tablespoon of oil. Sear the chicken for 4 to 6 minutes per side, until fully cooked and it reaches an internal temperature of 165°F / 74°C.
9
9. To serve, spoon the creamy huacatay rice onto each plate, place the seared chicken on top, and finish with the toasted corn and a generous amount of radish salsa criolla.
10
10. Serve immediately to enjoy the contrast of creamy rice, juicy chicken, and the crisp freshness of the salsa.

Chef tips

For deeper flavor, blend the huacatay with 2 tablespoons of the hot broth before mixing it with the evaporated milk. If you prefer a looser finish, add a splash more broth to the rice at the end.

Substitutions

You can replace the chicken with turkey cutlets. Fresh white cheese can be swapped for mild feta, and huacatay can be approximated with a mix of mint and cilantro if unavailable, though the flavor profile will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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