Creole Pumpkin Locro with Seared Chicken, Roasted Corn and Botija Olives

Instructions

1. 1

   1. Season the chicken breast with 4 g (3/4 tsp) salt, black pepper, half of the garlic, and the lime juice. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large skillet or griddle over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and roast the corn kernels for 6 to 8 minutes, stirring occasionally, until lightly charred in spots. Remove and set aside.

3. 3

   3. In the same skillet, add another 15 ml (1 tbsp) vegetable oil and sear the chicken breast for 4 to 5 minutes per side, until it reaches an internal temperature of 165°F and 74°C. Remove, rest for 5 minutes, and slice into thick pieces.

4. 4

   4. In a wide pot, heat the remaining 15 ml (1 tbsp) vegetable oil over medium heat. Sauté the red onion with the remaining salt for 5 minutes until tender. Add the remaining garlic, ají amarillo paste, and ground cumin; cook for 2 minutes, stirring, until the base looks glossy.

5. 5

   5. Add the pumpkin and yellow potato. Stir well to coat them in the base. Pour in the hot chicken broth, bring to a gentle boil, and cook partially covered for 20 minutes, or until the pumpkin and potato are very tender.

6. 6

   6. Using a wooden spoon, mash part of the pumpkin and potato directly in the pot to create a creamy yet rustic texture. Add the evaporated milk, dried oregano, half of the fresh cilantro, and the fresh mint. Cook 5 minutes more over low heat without letting it boil vigorously.

7. 7

   7. Add the fresh cheese and stir gently for 1 minute so it warms through without completely melting apart. Taste and adjust salt if needed.

8. 8

   8. Serve the locro piping hot and top with the sliced seared chicken, roasted corn, and botija olives. Finish with the remaining fresh cilantro and, if desired, a few extra drops of lime juice before serving.