Creamy Morocho with Achiote Chicken, Zucchini, and Fresh Cheese

Instructions

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   1. In a medium pot, combine the morocho with the water and 4 g of salt. Bring to a boil, then cook over medium-low heat for 40 minutes, partially covered, until the grain is tender and the liquid has reduced. Stir occasionally to prevent sticking.

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   2. While the morocho cooks, mix the chicken with the achiote paste, cumin, black pepper, 2 g of salt, and half of the garlic. Let it rest for 10 minutes.

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   3. Heat a large skillet over medium heat. Add 1 tablespoon of oil and brown the seasoned chicken for 8 to 10 minutes, stirring, until cooked through and lightly caramelized. Remove and keep warm.

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   4. In the same skillet, add the remaining tablespoon of oil. Sauté the red onion with the rest of the garlic for 3 minutes until fragrant and softened. Add the zucchini and cook 4 minutes more, until tender but still firm.

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   5. Once the morocho is tender, add the milk and butter. Cook 5 more minutes over low heat, stirring constantly, until creamy. Adjust with the remaining salt if needed.

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   6. Stir half of the fresh cheese and half of the culantro or cilantro into the morocho, mixing gently so it partially melts.

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   7. Serve the creamy morocho in shallow bowls. Top with the achiote chicken and the sautéed zucchini and onion. Finish with the remaining fresh cheese and culantro or cilantro.

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   8. If you want to keep the dish warm before serving, cover it and place it in the oven at 200 °F / 95 °C for up to 10 minutes, without letting it boil.