Smoky Huancaína Chicken with Golden Potatoes and Corn

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the potatoes with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the dried oregano. Spread on a tray and roast for 30 to 35 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.

2. 2

   Season the chicken breasts with smoked paprika, cumin, half of the chopped garlic, 1 tablespoon ají amarillo paste, 1 tablespoon lime juice, 1 tablespoon vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let stand for 10 minutes while you prepare the sauce.

3. 3

   In a small skillet over medium heat, melt the butter. Add the red onion and the remaining garlic, and cook for 3 to 4 minutes until softened. Add the remaining ají amarillo paste and cook 1 more minute, stirring constantly.

4. 4

   Transfer the onion mixture to a blender. Add queso fresco, evaporated milk, saltine crackers, the remaining lime juice, and half of the cilantro. Blend until smooth. If needed, add the water 1 tablespoon at a time to reach a creamy, pourable sauce.

5. 5

   Bring a small pot of water to a boil over medium-high heat. Add the corn kernels and cook for 3 to 4 minutes until tender. Drain and set aside.

6. 6

   Heat the remaining 1 tablespoon vegetable oil in an ovenproof skillet over medium-high heat. Sear the chicken for 2 minutes per side until lightly browned. Transfer the skillet to the oven and bake at 220 °C / 425 °F for 10 to 12 minutes, or until the chicken is cooked through.

7. 7

   Warm the huancaína-style sauce in a small saucepan over low heat for 2 to 3 minutes without boiling. Stir in the remaining cilantro.

8. 8

   Serve the roasted potatoes on each plate, top with the chicken, spoon over the smoky huancaína sauce, and finish with the warm corn. Add extra black pepper to taste if desired.