Savory White Corn Porridge with Rocoto Chicken and Huacatay

Instructions

1. 1

   1. Reserve 1 cup (about 165 g) of the cooked hominy whole for finishing. Place the remaining hominy in a blender with 2 cups (480 ml) of the chicken stock and blend until thick and slightly grainy. Set aside.

2. 2

   2. In a bowl, mix half of the minced garlic, the cumin, oregano, 1 tablespoon (15 ml) of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper with the diced chicken. Let rest for 10 minutes.

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   3. For the quick-pickled onion, mix 1 cup (120 g) of the red onion with the lime juice, red vinegar, and a pinch of salt in another bowl. Massage lightly with your hands or a spoon and let it sit while you continue the recipe.

4. 4

   4. Heat a medium pot over medium heat. Add 1 tablespoon (15 ml) oil and sauté the remaining red onion for 4 to 5 minutes, until softened. Add the remaining garlic, chopped rocoto, and aji amarillo paste; cook 2 minutes more, stirring so it does not stick.

5. 5

   5. Add the blended hominy mixture and the rest of the stock to the pot. Cook over medium-low heat for 12 to 15 minutes, stirring often, until thick like a savory porridge. Add the evaporated milk, half of the fresh cheese, and half of the huacatay. Cook 3 minutes more and adjust with some of the salt and pepper.

6. 6

   6. Meanwhile, heat a large skillet over medium-high heat. Add the remaining tablespoon (15 ml) of oil and brown the marinated chicken for 6 to 8 minutes, until cooked through and lightly caramelized. If checking doneness with a thermometer, the center of the chicken should reach 165°F / 74°C.

7. 7

   7. Add 2 to 3 tablespoons of water to the chicken if the pan is very dry, then add the reserved whole hominy, the cooked corn kernels, and the remaining huacatay. Sauté for 2 minutes to perfume everything and combine gently.

8. 8

   8. Spoon a generous base of savory corn porridge into shallow bowls. Top with the rocoto chicken and corn mixture, add the drained pickled onion, and finish with the remaining fresh cheese and chopped toasted peanuts.

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   9. If you want to keep the dish warm before serving, you can place the covered oven-safe pot in the oven at 200°F / 95°C for up to 10 minutes, adding a little more stock if it thickens too much.