Creamy mote wheat carbonada with oregano chicken, roasted pumpkin, and green apple pebre

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. In a baking dish, toss the squash with 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 25 minutes, until tender and browned around the edges.

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   2. While the squash roasts, season the chicken breast with paprika, ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

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   3. Heat a large pot over medium-high heat. Add the remaining tablespoon of olive oil and brown the chicken for 4 to 5 minutes, stirring to sear it on all sides. Transfer the chicken to a plate and set aside.

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   4. In the same pot, add the onion, carrot, and red bell pepper. Cook for 5 minutes over medium heat until they begin to soften. Add the garlic and cook 1 more minute, stirring so it does not burn.

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   5. Add the potatoes and cooked mote wheat to the pot. Pour in the hot chicken broth and stir well, scraping the bottom to incorporate the browned bits. Cook over medium-low heat for 15 minutes.

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   6. Return the browned chicken to the pot and add the roasted squash. Cook for 8 to 10 minutes more, until the potatoes are tender and the chicken is fully cooked.

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   7. Reduce the heat to low and stir in the heavy cream. Mix gently and cook 2 minutes more, without letting it boil vigorously. Taste and adjust with the remaining salt and black pepper if needed.

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   8. For the pebre, combine the green apple, tomato, fresh cilantro, lemon juice, apple cider vinegar, and a pinch of salt in a bowl. Let it rest for 5 minutes so the flavors meld.

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   9. Serve the creamy carbonada piping hot in deep bowls and top each portion with a generous spoonful of green apple pebre.