Creamy Yellow Potato Bake with Huacatay Chicken, Ají Amarillo, and Toasted Quinoa

Name: Creamy Yellow Potato Bake with Huacatay Chicken, Ají Amarillo, and Toasted Quinoa
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: Peruana
Ingredients: 1.5 lb skinless chicken breast, diced; 2.6 lb yellow potato; 1 1/2 cups red onion; 1 tbsp garlic; 3 tbsp ají amarillo paste; 1 packed cup fresh huacatay; 1 cup evaporated milk; 6 oz fresh cheese; 1/2 cup quinoa; 1 cup chicken broth; 2 eggs; 3 tbsp vegetable oil; 1 1/2 tbsp butter; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 3/4 tsp salt; 1 tsp black pepper; 1/3 cup botija olives; 2 tbsp chives; 1/3 cup breadcrumbs

An original Peruvian-inspired dish featuring layers of pressed yellow potatoes, chicken stewed with huacatay and ají amarillo, mild fresh cheese, and a crunchy toasted quinoa topping. It brings the homey character of Peruvian cooking in a warm baked presentation.

30 minPrep

45 minCook

75 minTotal

6Servings

High Protein

Ingredients

Adjust servings

700 g skinless chicken breast, diced (diced medium)
1200 g yellow potato (pelada and cut en trozos)
200 g red onion (chopped diced small)
15 g garlic (chopped fino)
45 g ají amarillo paste (divided)
25 g fresh huacatay (leaves limpias)
240 ml evaporated milk (whole)
180 g fresh cheese (desmenuzado)
90 g quinoa (enjuagada and escurrida)
250 ml chicken broth (low sodium)
2 units eggs (lightly batidos)
45 ml vegetable oil (divided)
20 g butter (for the puree and the molde)
2 g ground cumin
1 g dried oregano
10 g salt (or to taste)
2 g black pepper (freshly ground)
60 g botija olives (boneless and chopped)
10 g chives (chopped fino)
40 g breadcrumbs (for the cobertura)

Nutrition facts

per serving

482 kcal

Calories

32 g

Protein

37 g

Carbs

22 g

Fat

4 g

Fiber

33 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
1. Preheat the oven to 375°F / 190°C. Grease a baking dish about 33 x 23 cm (13 x 9 inches) with a little of the butter.
2
2. Cook the yellow potatoes in a pot of water with 1 teaspoon of salt for 18 to 20 minutes, or until very tender. Drain well and mash while hot with the butter, 60 ml (1/4 cup) of the evaporated milk, a pinch of black pepper, and 1 tablespoon of chives. The mash should be firm, not runny. Set aside.
3
3. While the potatoes cook, place the quinoa in a dry skillet over medium heat and toast for 4 to 5 minutes, stirring constantly, until nutty and lightly golden. Remove and mix with the breadcrumbs. Set aside for the topping.
4
4. Blend the huacatay with 60 ml (1/4 cup) of the chicken broth until you get a fragrant green sauce. Set aside.
5
5. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the red onion and cook for 4 to 5 minutes until translucent. Stir in the garlic, cumin, oregano, and 2 tablespoons of ají amarillo paste; cook 1 minute more, stirring so it does not burn.
6
6. Add the diced chicken, 3/4 teaspoon salt, and the remaining black pepper. Sauté for 5 to 6 minutes until it changes color and begins to lightly brown.
7
7. Pour in the huacatay sauce, the remaining chicken broth, and 120 ml (1/2 cup) of evaporated milk. Cook over medium-low heat for 8 to 10 minutes, until the chicken is cooked through and the sauce is creamy. Add the botija olives and remove from the heat.
8
8. In a bowl, mix the beaten eggs with the remaining 1 tablespoon of ají amarillo paste. Fold this mixture into the warm potato mash to help it set. Adjust salt if needed.
9
9. Spread half of the potato mash in the greased baking dish. Spoon the creamy huacatay chicken filling over it. Sprinkle the fresh cheese evenly on top and cover with the remaining potato mash.
10
10. Drizzle the surface with the remaining 1 tablespoon of vegetable oil and scatter the toasted quinoa and breadcrumb mixture over the top. Bake at 375°F / 190°C for 22 to 25 minutes, until hot in the center and golden on top.
11
11. For extra color, broil for 2 to 3 additional minutes at 425°F / 220°C, watching closely so it does not burn.
12
12. Let rest for 10 minutes before serving. Finish with the remaining chopped chives and serve hot.
13
13. For food safety, make sure the center of the bake and the chicken reach at least 165°F / 74°C before serving.

Chef tips

For a more defined texture, let the mashed potatoes cool for 5 minutes before mixing in the eggs. For deeper flavor, sauté the ají amarillo until the oil turns golden before adding the chicken.

Substitutions

You can replace the fresh cheese with mild feta or farmer's cheese. If fresh huacatay is unavailable, use a smaller amount of mint and basil for a different but aromatic profile. The breadcrumbs can be replaced with extra toasted quinoa to reduce gluten.

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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