Huacatay Rolled Chicken with Warm Aji Amarillo Sauce and Rustic Corn-Yuca Mash

Name: Huacatay Rolled Chicken with Warm Aji Amarillo Sauce and Rustic Corn-Yuca Mash
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.75 lb boneless chicken breast; 1 cup loosely packed fresh black mint huacatay; 4 cloves garlic; 4 oz fresh cheese; 4 tbsp aji amarillo paste; 1 1/4 cups red onion; 2 cups corn kernels; 1.1 lb yuca cassava; 1 cup evaporated milk; 1 cup chicken broth; 2 tbsp butter; 2 tbsp vegetable oil; 2 tbsp key lime; 1 tsp ground cumin; 1 tsp dried oregano; 1 1/2 tsp salt; 1 tsp black pepper; 1/4 cup fresh cilantro

An original Peruvian recipe featuring chicken breast filled with huacatay, garlic, and fresh cheese, rolled and oven-seared, served with a warm aji amarillo sauce and a rustic corn-yuca mash. It brings together Creole and Andean flavors in a homey yet elegant dish.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g boneless chicken breast (4 pieces, abiertas tipo filete)
30 g fresh black mint huacatay (solo leaves)
12 g garlic (chopped)
120 g fresh cheese (desmenuzado)
60 g aji amarillo paste (divided)
180 g red onion (chopped diced small)
300 g corn kernels (fresh or congelado)
500 g yuca cassava (pelada and en trozos)
240 ml evaporated milk (divided)
250 ml chicken broth (divided)
30 g butter (divided)
30 ml vegetable oil (divided)
30 ml key lime (juice fresh)
2 g ground cumin
1 g dried oregano
8 g salt (or to taste)
2 g black pepper (or to taste)
10 g fresh cilantro (chopped fino for terminar)

Nutrition facts

per serving

515 kcal

Calories

45 g

Protein

28 g

Carbs

24 g

Fat

4 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 200 °C / 400 °F.
2
Boil the yuca in a pot of water with 1 teaspoon of salt for 20 to 25 minutes, until very tender. Remove the woody core if needed and keep warm.
3
Meanwhile, in a bowl, mix the huacatay, half of the chopped garlic, the fresh cheese, 1 tablespoon of aji amarillo paste, a pinch of black pepper, and 1 teaspoon of lime juice.
4
Season the opened chicken breasts with cumin, oregano, 1 teaspoon of salt, and the remaining black pepper. Spread the huacatay filling over each piece, roll tightly, and secure with toothpicks or kitchen twine.
5
Heat 1 tablespoon of oil in an oven-safe skillet over medium heat. Brown the chicken rolls for 2 to 3 minutes per side until lightly golden.
6
Transfer the skillet to the oven, or place the chicken in a baking dish, and bake at 200 °C / 400 °F for 15 to 18 minutes, until cooked through in the center. Remove and let rest for 5 minutes.
7
In another skillet, heat the remaining 1 tablespoon of oil with 1 tablespoon of butter. Cook the red onion for 4 to 5 minutes until translucent. Add the remaining garlic and cook for 30 seconds.
8
Add the remaining aji amarillo paste and cook for 1 minute. Pour in 120 ml (1/2 cup) chicken broth and 180 ml (3/4 cup) evaporated milk. Simmer over low heat for 4 to 5 minutes, stirring, until a warm, lightly thickened sauce forms. Adjust with salt and a few drops of the remaining lime juice.
9
In a separate skillet, melt the remaining 1 tablespoon of butter and sauté the corn for 3 to 4 minutes. Add the cooked yuca, mash it rustic-style, and pour in 60 ml (1/4 cup) evaporated milk and 60 ml (1/4 cup) chicken broth. Mix until you get a coarse mash. Season with salt.
10
Slice the chicken rolls into thick medallions. Serve a base of the rustic corn-yuca mash, arrange the chicken on top, spoon over the warm aji amarillo sauce, and finish with chopped fresh cilantro.

Chef tips

For cleaner slices, let the chicken rest for 5 minutes before cutting. If you want a smoother sauce, blend the sautéed onion with the aji amarillo, evaporated milk, and broth, then reheat gently.

Substitutions

You can replace fresh cheese with firm ricotta or well-drained fresh mozzarella. If huacatay is unavailable, use a mix of basil and mint, though the flavor will be different. Peruvian corn can be replaced with sweet corn if that is easier to find.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon