Gentle Roasted Chicken with Guava-Ají Sauce and Creamy Hominy with Cheese

Instructions

1. 1

   1. Preheat the oven to 400 °F / 200 °C.

2. 2

   2. In a bowl, mix the crushed garlic, ground cumin, ground annatto, 5 g (3/4 tsp) salt, black pepper, lime juice, and 15 ml (1 tbsp) vegetable oil. Rub this marinade all over the chicken thighs and let rest for 15 minutes.

3. 3

   3. Place the chicken on a baking tray, skin side up. Roast for 35 to 40 minutes at 400 °F / 200 °C, until fully cooked and golden.

4. 4

   4. While the chicken roasts, make the sauce. Heat the remaining 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Sauté half of the chopped onion and the mild red chili for 4 to 5 minutes until the onion is tender.

5. 5

   5. Add the guava pulp, grated panela, apple cider vinegar, 60 ml (1/4 cup) chicken broth, and 1 g (1/4 tsp) salt. Cook over medium-low heat for 8 to 10 minutes, stirring, until thick and glossy. Keep warm.

6. 6

   6. For the creamy hominy, melt the butter in a saucepan over medium heat. Add the remaining onion and cook for 3 minutes. Stir in the cooked hominy, milk, the remaining 60 ml (1/4 cup) chicken broth, and 2 g (1/4 tsp) salt.

7. 7

   7. Cook the hominy over medium-low heat for 8 to 10 minutes, stirring occasionally, until creamy. Add the fresh cheese and half of the chopped cilantro, stir gently, and cook 1 minute more.

8. 8

   8. Remove the chicken from the oven and let it rest for 5 minutes. If you want deeper color, broil it for 2 to 3 minutes at 450 °F / 230 °C, watching closely.

9. 9

   9. Serve a portion of creamy hominy on each plate, place the roasted chicken on top or alongside, spoon over the guava sauce, and finish with the remaining fresh cilantro and toasted pumpkin seeds.