Braised Chicken in Aji Amarillo and Toasted Corn Sauce with Creamy Potato Bake and Avocado Salad

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with the butter.

2. 2

   Place the potatoes in a bowl and toss them with 4 g (3/4 tsp) of the salt, 60 ml (1/4 cup) of the heavy cream, half of the black pepper, and half of the ground cumin. Arrange the potatoes in layers in the baking dish, top with the fresh cheese, and bake for 35 minutes at 200 °C / 400 °F until tender and golden on top.

3. 3

   While the potatoes bake, season the chicken with the remaining 4 g (3/4 tsp) salt, the rest of the black pepper, and the ground cumin.

4. 4

   Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until lightly colored. Transfer to a plate.

5. 5

   Add the remaining 15 ml (1 tbsp) vegetable oil to the same skillet along with the white onion and garlic. Cook over medium heat for 4 minutes, stirring, until the onion softens.

6. 6

   Stir in the aji amarillo paste and 35 g (1/4 cup) of the toasted yellow corn. Cook for 1 minute to release their aroma.

7. 7

   Pour in the chicken broth, the remaining 60 ml (1/4 cup) heavy cream, and 15 ml (1 tbsp) lime juice. Stir well, return the chicken to the skillet, and cook over medium-low heat for 18 to 20 minutes until the chicken is tender and the sauce thickens slightly.

8. 8

   While the braise finishes, combine the avocado, tomato, cilantro, red onion, and the remaining 15 ml (1 tbsp) lime juice in a bowl. Season with an extra pinch of salt to taste and toss gently.

9. 9

   Remove the potato bake from the oven and let it rest for 5 minutes. Serve a portion of the potato bake with the chicken and its aji amarillo sauce. Finish with the remaining 35 g (1/4 cup) toasted yellow corn on top and serve with the avocado salad.