Andean Huacatay Chicken Pot with Barley Rice and Cheese Crisps

Instructions

1. 1

   Season the chicken thighs with 4 g (3/4 tsp) of the salt, black pepper, half of the minced garlic, and 1 tbsp ají amarillo paste. Mix well and let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Blend the huacatay with 60 ml (1/4 cup) of the chicken broth until smooth and bright green. Set aside.

3. 3

   Heat a wide pot or deep sauté pan over medium-high heat with the vegetable oil. Brown the chicken in batches for 3 to 4 minutes per side, without fully cooking it through. Transfer to a plate and reserve.

4. 4

   In the same pot, reduce to medium heat and cook the red onion for 5 minutes until translucent. Add the remaining garlic, ají panca paste, the remaining tablespoon of ají amarillo paste, and the ground cumin; cook for 1 minute, stirring so it does not stick.

5. 5

   Add the pearl barley and stir for 1 minute so it absorbs the flavorful base. Pour in the remaining chicken broth, add the remaining 4 g (3/4 tsp) salt, and stir in the corn kernels. Bring to a boil, then reduce to low heat.

6. 6

   Return the browned chicken to the pot along with any accumulated juices. Cover and cook over low heat for 30 minutes, stirring once or twice so the barley does not stick to the bottom.

7. 7

   Meanwhile, preheat the oven to 220°C / 425°F. Arrange the fresh cheese on a parchment-lined tray in thin flat mounds. Bake for 8 to 10 minutes until melted, lightly browned at the edges, and crisping into shards. Cool for 5 minutes so they firm up.

8. 8

   Uncover the pot and add the blended huacatay sauce, evaporated milk, and butter. Cook for 6 to 8 minutes more over low heat, stirring gently, until the sauce is creamy and the barley is tender.

9. 9

   Turn off the heat and stir in the chopped cilantro and lime juice. Taste and adjust salt if needed.

10. 10

    Serve the barley rice with the chicken and its sauce in shallow bowls. Top with the fresh cheese crisps for a crunchy finish.