Crispy Huacatay Chicken with Lime Sweet Potato Mash and Sautéed Corn

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them in a bowl.

2. 2

   In the bowl, combine the huacatay paste, ají amarillo paste, garlic, 2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, 1 teaspoon of the salt, black pepper, and cumin. Rub this marinade all over the chicken and let it rest for 15 minutes.

3. 3

   Arrange the chicken on a baking tray skin-side up. Roast for 30 to 35 minutes at 220 °C / 425 °F until cooked through and deeply golden. For extra crispness, broil for 2 to 3 more minutes, watching closely.

4. 4

   While the chicken roasts, cook the sweet potato in a pot with water and 1/2 teaspoon salt for 15 to 18 minutes, until very tender. Drain well.

5. 5

   Transfer the cooked sweet potato to a bowl and mash with the butter, warm evaporated milk, and the remaining tablespoon of lime juice until smooth. Adjust salt to taste.

6. 6

   Heat the remaining tablespoon of vegetable oil in a large skillet over medium heat. Add the red onion and cook for 2 minutes. Add the corn kernels and sauté for 4 to 5 minutes until tender but still juicy.

7. 7

   Stir the fresh cilantro into the sautéed corn, cook for 30 seconds, and remove from the heat. Taste and adjust with an extra pinch of salt if needed.

8. 8

   Serve a portion of sweet potato mash on each plate, place the crispy huacatay chicken on top or alongside, and finish with the sautéed corn with red onion and cilantro.