Ecuadorian Chicken Breast in Smoky Tree Tomato and Pumpkin Seed Sauce with Herbed Barley Rice

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the whole tree tomatoes on a tray with half of the red onion and 2 garlic cloves. Drizzle with 1 tablespoon vegetable oil and roast for 18 minutes, until the tomato skins are wrinkled and the onion is tender.

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   2. Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly, until fragrant. Remove and set aside.

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   3. In a medium pot, bring the water to a boil. Add the pearl barley and 1/2 teaspoon salt. Cook over medium-low heat for 25 to 30 minutes, until tender. Drain if needed.

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   4. Mix the chicken breasts with 1/2 tablespoon annatto paste, ground cumin, smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon vegetable oil. Rub well to coat all pieces.

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   5. Heat a large skillet over medium-high heat with 1 tablespoon vegetable oil. Sear the chicken breasts for 3 to 4 minutes per side. Lower the heat, partially cover, and cook 6 to 8 minutes more, until fully cooked. Remove and keep warm.

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   6. Peel the roasted tree tomatoes. Transfer the tree tomato pulp, roasted onion and garlic, toasted pumpkin seeds, chicken stock, lime juice, and grated panela to a blender. Blend until smooth.

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   7. In the same skillet used for the chicken, heat the remaining 1/2 tablespoon annatto paste with the rest of the minced garlic and cook for 30 seconds. Add the remaining red onion and cook for 2 minutes. Pour in the blended sauce, add 1/2 teaspoon salt, and cook over medium heat for 6 to 8 minutes, stirring, until slightly thickened.

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   8. Return the chicken breasts to the sauce and cook for 2 more minutes so they absorb the flavor.

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   9. To finish the barley rice, combine the cooked barley with the butter, scallion, half of the chopped cilantro, 1/4 teaspoon salt, and a pinch of black pepper. Cook over low heat for 2 minutes, stirring.

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    10. Serve a bed of herbed barley rice, place a chicken breast on top, and spoon over the tree tomato and pumpkin seed sauce. Finish with the remaining chopped cilantro.