Highland chicken in capulí and mild chili sauce with melloco cakes and warm corn salad

Instructions

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   1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, annatto, and cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a wide skillet or shallow pot over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the chicken for 3 to 4 minutes per side, until nicely colored. Remove and set aside.

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   3. In the same skillet, reduce to medium heat and add 15 ml (1 tbsp) more vegetable oil. Add half of the red onion and the garlic, and sauté for 3 minutes until fragrant.

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   4. Add the capulí cherries, tree tomato, grated panela, mild red chili, and chicken broth. Cook for 5 minutes, lightly pressing the fruit with a spoon to create a rustic sauce.

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   5. Return the chicken to the skillet, cover partially, and cook over medium-low heat for 20 minutes, or until the chicken is fully cooked and the sauce thickens slightly. Adjust with 2 g (1/4 tsp) salt and stir in half of the chopped culantro.

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   6. While the chicken cooks, mash the cooked mellocos in a bowl until you get a rustic dough. Mix in the fresh cheese, egg, precooked cornmeal, and 2 g (1/4 tsp) salt.

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   7. Shape the mixture into 8 medium melloco cakes. For a firmer texture, chill them for 10 minutes before cooking.

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   8. Heat a nonstick skillet over medium heat and add 15 ml (1 tbsp) vegetable oil. Cook the melloco cakes for 4 to 5 minutes per side, until firm and golden. Keep warm.

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   9. For the warm salad, place the corn kernels in a small skillet over medium heat with 2 tablespoons of water and cook for 3 minutes if fresh, or 5 minutes if frozen, until tender. Drain if needed.

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    10. Mix the hot corn with the remaining red onion, lemon juice, the remaining culantro, and a pinch of salt. Toss well so the onion softens slightly from the heat of the corn.

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    11. If you want to keep the cakes warm, place them in a preheated oven at 200 °F / 95 °C for up to 10 minutes while you finish the sauce.

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    12. Serve the chicken with plenty of capulí and mild chili sauce, alongside the melloco cakes and the warm corn salad.

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    13. Make sure the chicken reaches a safe internal temperature of 165 °F / 74 °C before serving.