Peruvian Creamy Rice with Aji Amarillo Chicken, Zapallo Loche and Botija Olives

Instructions

1. 1

   1. Season the chicken pieces with salt, black pepper, and cumin. Let rest for 10 minutes while you dice the red onion, mince the garlic and cilantro, and grate the zapallo loche.

2. 2

   2. Heat a wide pot over medium-high heat and add the vegetable oil. Brown the chicken for 5 to 6 minutes, turning so it colors on several sides without fully cooking through. Remove and set aside.

3. 3

   3. In the same pot, reduce to medium heat and cook the red onion for 4 minutes. Add the garlic, aji amarillo paste, aji panca paste, and dried oregano; cook for 2 minutes, stirring so the paste lightly caramelizes.

4. 4

   4. Pour in the white wine and cook for 1 minute to let the alcohol evaporate. Add the grated zapallo loche and stir for 2 minutes until it begins to soften.

5. 5

   5. Add the rinsed long-grain rice and stir for 1 minute to coat it with the seasoning base. Pour in the hot chicken broth, adjust salt, and return the chicken with its juices to the pot.

6. 6

   6. Cook over medium-low heat, partially covered, for 16 to 18 minutes, stirring 2 or 3 times so the rice releases starch and becomes creamy. If you want to keep it warm in the oven, use 300 °F / 150 °C.

7. 7

   7. When the rice is almost cooked and still moist, stir in the evaporated milk, botija olives, and half of the chopped cilantro. Cook 3 more minutes, stirring gently.

8. 8

   8. Turn off the heat and add the crumbled fresh cheese and lime juice. Mix carefully so the cheese blends in without fully disappearing.

9. 9

   9. Let rest, covered, for 3 minutes. Serve the creamy rice with the remaining cilantro on top and adjust with more black pepper if desired.