Light roasted chicken with babaco and mild chili sauce, served with golden green plantain cake and warm corn salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry and combine them with the garlic, cumin, annatto, 5 g salt, black pepper, 15 ml lime juice, and 15 ml vegetable oil. Let marinate for 15 minutes while you prepare the remaining components.

2. 2

   2. Place the chicken on a lightly oiled baking tray. Roast at 220 °C / 425 °F for 20 minutes. Then lower the temperature to 200 °C / 400 °F and roast for 20 to 25 minutes more, until fully cooked and deeply golden. Reserve the pan juices.

3. 3

   3. While the chicken roasts, cook the babaco cubes in a small saucepan with 60 ml water, the panela, and half of the mild red chili over medium heat for 8 minutes, until the babaco softens.

4. 4

   4. Add 60 g of the red onion diced small, the remaining 15 ml lime juice, another 60 ml water, a pinch of salt, and 2 tablespoons of the chicken pan juices to the saucepan. Cook 4 to 5 minutes more, then mash lightly with a fork or blend briefly for a rustic thick sauce. Keep warm.

5. 5

   5. Peel the green plantains and cut them into large chunks. Boil them in water with a pinch of salt for 15 minutes, until tender but still firm. Drain and mash while hot with the melted butter, oregano, and 2 tablespoons vegetable oil until smooth.

6. 6

   6. Mix the mashed plantain with the egg and crumbled fresh cheese. Grease a small baking dish or oven-safe skillet with a little butter, spread the mixture inside, and press it down well. Bake the plantain cake at 200 °C / 400 °F for 18 to 20 minutes, until the edges are golden.

7. 7

   7. For the warm salad, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the corn kernels and cook for 4 minutes. Stir in the remaining red onion sliced thin, the rest of the mild red chili, and a pinch of salt; cook 2 more minutes so the onion softens slightly but keeps some texture.

8. 8

   8. Remove the skillet from the heat and toss the corn mixture with the chopped fresh cilantro and a few drops of lime juice to taste.

9. 9

   9. Serve a portion of the golden plantain cake, place a roasted chicken thigh on top or on the side, spoon over the babaco sauce, and finish with the warm corn salad.

10. 10

    10. For a shinier finish, return the chicken to the oven for 2 minutes at 230 °C / 445 °F before serving, then add the sauce right at the end.