Chicken Breast Stuffed with Corn and Huacatay with Ají Amarillo Sauce and Fluffy Green Rice

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Cut a pocket into each chicken breast without slicing all the way through. Season inside and out with 4 g salt, 1 g black pepper, 1 g cumin, and 1 tablespoon lime juice.

2. 2

   2. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add half of the red onion and half of the garlic, and sauté for 2 to 3 minutes until fragrant. Stir in the corn kernels, half of the huacatay, 1 tablespoon ají amarillo paste, 1 g salt, and a little black pepper. Cook for 3 minutes, remove from the heat, and mix with the crumbled fresh cheese and the pecans.

3. 3

   3. Stuff each chicken breast with the corn and cheese mixture. If needed, secure with toothpicks. Place the breasts in a lightly oiled baking dish, drizzle with 1 tablespoon vegetable oil, and bake for 18 to 22 minutes at 200 °C / 400 °F, or until fully cooked in the center.

4. 4

   4. While the chicken bakes, blend the cilantro, spinach, and 120 ml (1/2 cup) chicken broth until smooth and bright green.

5. 5

   5. In a medium pot, heat 1 tablespoon vegetable oil over medium heat. Add the remaining garlic and sauté for 30 seconds. Add the white rice and stir for 1 minute to lightly toast it. Pour in the blended cilantro mixture, 480 ml (2 cups) chicken broth, 2 g salt, and a pinch of black pepper. When it comes to a boil, reduce the heat to low, cover, and cook for 16 to 18 minutes until the rice is tender and fluffy. Let it rest, covered, for 5 minutes.

6. 6

   6. For the sauce, heat the last tablespoon of vegetable oil in a skillet over medium heat. Add the remaining red onion and cook for 2 minutes. Stir in 2 tablespoons ají amarillo paste and cook for 1 minute. Pour in the evaporated milk and 120 ml (1/2 cup) chicken broth, then add the remaining huacatay, 3 g salt, the remaining cumin, the remaining black pepper, and the remaining lime juice. Simmer over low heat for 3 to 4 minutes.

7. 7

   7. If you want a thicker sauce, dissolve the rice flour in 2 tablespoons water and add it to the skillet. Cook for 1 to 2 minutes, stirring, until the sauce becomes lightly creamy.

8. 8

   8. Remove the chicken from the oven and let it rest for 3 minutes. Serve a portion of fluffy green rice, place a stuffed chicken breast on top or alongside it, and spoon over the ají amarillo sauce. Finish with the remaining sauce and serve hot.