Creamy Huacatay and Lime Rice with Seared Chicken, Roasted Corn, and Rocoto Sauce

Instructions

1. 1

   1. In a bowl, mix the chicken with ají panca paste, half of the garlic, cumin, 1 tablespoon (15 ml) lime juice, 1 tablespoon (15 ml) oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Preheat the oven to 425 °F / 220 °C. Place the corn kernels on a tray and toss with 1 teaspoon (5 ml) oil, a pinch of salt, and a pinch of pepper. Roast for 12 to 15 minutes, stirring once, until lightly browned. Set aside.

3. 3

   3. Blend the huacatay with 60 ml (1/4 cup) of the chicken stock and set this green mixture aside.

4. 4

   4. In a medium pot, heat 1 tablespoon (15 ml) oil over medium heat. Sauté half of the red onion for 3 to 4 minutes. Add the remaining garlic and the ají amarillo paste, and cook 1 minute more.

5. 5

   5. Stir in the long-grain rice and cook for 1 minute to lightly toast it. Add the remaining hot chicken stock, bring to a gentle boil, and cook over low heat for 15 to 17 minutes, until the rice is almost tender.

6. 6

   6. Add the huacatay mixture, evaporated milk, butter, fresh cheese, lime zest, and 1 tablespoon (15 ml) lime juice. Cook for 3 to 4 more minutes, stirring gently, until the rice becomes creamy. Adjust with salt and black pepper to taste.

7. 7

   7. While the rice finishes, heat a large skillet over medium-high heat. Cook the marinated chicken fillets with the marinade for 4 to 5 minutes per side, or until nicely browned and they reach an internal temperature of 165 °F / 74 °C. Let them rest for 3 minutes.

8. 8

   8. For the sauce, mix the chopped rocoto, plain yogurt, honey, the remaining red onion finely minced, 1 tablespoon (15 ml) lime juice, and a pinch of salt in a bowl. Stir until combined.

9. 9

   9. Serve a bed of creamy huacatay rice, top with the seared chicken, and finish with the roasted corn, fresh cilantro, and spoonfuls of rocoto sauce. Serve immediately.