Chilean Baked Milcao with Merkén Chicken and Leek Cream

Name: Chilean Baked Milcao with Merkén Chicken and Leek Cream
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Chilena
Ingredients: 2.6 lb starchy potatoes; 24.7 oz boneless chicken breast or thigh; 2 units leeks; 0.85 cup heavy cream; 2.8 oz grated chanco cheese; 2 tbsp butter; 0.5 cup all-purpose flour; 1 unit egg; 4.2 oz onion; 2 cloves garlic; 1 tbsp merkén; 1 tsp dried oregano; 2 tbsp vegetable oil; 0.5 cup milk; 1.5 tsp salt; 1 tsp black pepper; 0.25 cup fresh parsley

An original recipe inspired by southern Chile: baked milcao patties made with grated potato and mashed potato, served with seared merkén chicken and a silky leek cream. Comforting, homemade, and deeply Chilean in spirit.

30 minPrep

45 minCook

75 minTotal

4Servings

High Protein

Ingredients

Adjust servings

1.2 kg starchy potatoes (2 lb for grating and 10.5 oz for mash)
700 g boneless chicken breast or thigh (en trozos medium)
2 units leeks (solo parte blanca and verde clara, sliced finas)
200 ml heavy cream (for the sauce)
80 g grated chanco cheese (optional pero recomendado for gratinar lightly the cream)
30 g butter (divided)
60 g all-purpose flour (for ligar the milcao)
1 unit egg (for the dough of milcao)
120 g onion (chopped fina)
2 cloves garlic (chopped)
8 g merkén (divided)
2 g dried oregano
30 ml vegetable oil (divided)
120 ml milk (for suavizar the cream of puerros)
8 g salt (or a taste)
2 g black pepper (freshly ground)
10 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

648 kcal

Calories

39 g

Protein

45 g

Carbs

34 g

Fat

4 g

Fiber

41 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
Preheat the oven to 220°F / 105°C to keep food warm later, then set it to 425°F / 220°C for baking the milcao. Peel all the potatoes. Cut 300 g into cubes and boil them in salted water for 15 to 18 minutes until tender. Drain and mash until smooth.
2
Finely grate the remaining 900 g of raw potato. Place it in a clean kitchen towel and squeeze very well to remove as much liquid as possible. Transfer the squeezed potato to a large bowl.
3
Add the warm mashed potato, all-purpose flour, egg, 1/2 tablespoon merkén, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl. Mix until you have a firm, moist dough. Divide into 8 thick patties.
4
Grease a baking tray with a little oil. Arrange the milcao patties and brush them with 1 tablespoon oil. Bake at 425°F / 220°C for 30 minutes, turning halfway through, until golden outside and cooked through.
5
While they bake, season the chicken with the remaining merkén, remaining oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
6
Heat a large skillet with 1 tablespoon oil over medium-high heat. Sear the chicken for 6 to 8 minutes, stirring occasionally, until fully cooked. Remove and keep warm in the oven at 220°F / 105°C.
7
In the same skillet, melt the butter. Add the onion, garlic, and leeks. Cook over medium heat for 8 minutes, stirring, until soft and fragrant.
8
Stir in the milk and heavy cream. Cook over low heat for 3 to 4 minutes until the sauce thickens slightly. Add the grated chanco cheese and stir until melted. Taste and adjust with salt and pepper.
9
Return the chicken to the skillet with the leek cream and cook 2 more minutes to blend the flavors.
10
Serve two milcao patties per portion, top with the chicken and leek cream, and finish with chopped fresh parsley.

Chef tips

Squeezing the grated potato thoroughly is key so the milcao holds together. If the mixture feels too wet, add 1 to 2 extra tablespoons of flour.

Substitutions

You can use boneless chicken thigh instead of breast for a juicier result. Chanco cheese can be replaced with a mild melting cheese. If you do not have leeks, use extra onion, though the flavor will be less delicate.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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