Kiwicha-Crusted Chicken Breast with Creamy Rocoto Sauce and Olluco Mash

Instructions

1. 1

   1. Season the chicken breasts with half of the chopped garlic, the cumin, 4 g salt, 1 g black pepper, and 1 tablespoon lime juice. Let them rest for 10 minutes while you prepare the other components.

2. 2

   2. Place the olluco in a pot with enough water to cover and a pinch of salt. Cook over medium heat for 15 to 18 minutes, until very tender. Drain well.

3. 3

   3. Mash the hot olluco with the butter, 80 ml evaporated milk, 1 tablespoon lime juice, and half of the chopped cilantro. Adjust with 1 g salt and keep covered to stay warm.

4. 4

   4. For the crust, dip each chicken breast into the beaten egg, then coat all over with the popped kiwicha, pressing gently so it adheres.

5. 5

   5. Heat 2 tablespoons vegetable oil in a large oven-safe skillet over medium heat. Sear the chicken breasts for 2 to 3 minutes per side until a light crust forms.

6. 6

   6. Transfer the skillet to a preheated oven at 400 °F / 200 °C and bake for 10 to 12 minutes, or until the chicken is fully cooked. Remove and let rest for 5 minutes.

7. 7

   7. While the chicken bakes, make the sauce. In another skillet, heat the remaining tablespoon of vegetable oil over medium heat. Sauté the red onion with the remaining garlic for 4 minutes until translucent.

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   8. Add the rocoto paste and dried oregano. Cook for 1 minute, stirring constantly. Add the chicken stock and let it gently simmer for 3 minutes.

9. 9

   9. Stir in the remaining 80 ml evaporated milk and the crumbled fresh cheese. Cook over low heat for 2 to 3 minutes, stirring, until creamy. Season with the remaining salt and black pepper.

10. 10

    10. Spoon the olluco mash onto each plate. Top with a kiwicha-crusted chicken breast, spoon over the creamy rocoto sauce, and finish with the remaining chopped cilantro.