Chicken Breasts in Savory Guava-Criollo Sauce with Sweet Corn Funche and Ají Dulce

Instructions

1. 1

   1. Season the chicken breasts with 4 g (3/4 tsp) salt, black pepper, dried oregano, and half of the chopped garlic. Let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a large skillet or caldero, heat 15 ml (1 tbsp) olive oil over medium-high heat. Sear the chicken for 3-4 minutes per side, until nicely browned but not fully cooked through. Transfer to a plate.

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   3. In the same skillet, add the remaining 15 ml (1 tbsp) olive oil. Sauté the onion, green bell pepper, ají dulce peppers, and remaining garlic for 4-5 minutes, until fragrant and softened.

4. 4

   4. Add the chopped culantro and tomato paste. Cook for 1 minute, stirring constantly so the paste caramelizes slightly.

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   5. Stir in the guava purée, apple cider vinegar, chicken broth, olives, and bay leaf. Add the remaining 4 g (3/4 tsp) salt and mix well. Bring to a gentle simmer.

6. 6

   6. Return the chicken to the skillet along with any accumulated juices. Lower the heat to medium-low, partially cover, and cook for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F / 74°C and the sauce thickens slightly.

7. 7

   7. Meanwhile, make the funche. In a medium saucepan, bring the water and coconut milk to a boil over medium heat. Add a pinch of the measured salt from the recipe if desired to taste.

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   8. Gradually rain in the cornmeal, whisking constantly to prevent lumps. Add the sweet corn kernels and cook over low heat for 8-10 minutes, stirring with a spoon or whisk, until creamy and thick.

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   9. Turn off the heat for the funche and stir in the butter until fully melted. Adjust salt if needed.

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    10. Remove the bay leaf from the sauce. Serve a bed of hot funche on each plate, top with the chicken, and finish with plenty of the savory guava-creole sauce and olives.