Chickpea Tacu Tacu with Mild Rocoto Chicken and Huacatay Sauce

Instructions

1. 1

   1. Marinate the chicken by mixing the fillets with the chopped rocoto, 6 g garlic, lime juice, cumin, oregano, 4 g salt, 1 g black pepper, and 15 ml vegetable oil. Refrigerate for 20 minutes.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Place the sweet potato slices on a tray, toss with olive oil, 2 g salt, and a pinch of black pepper. Roast for 22 to 25 minutes, turning halfway through, until tender and golden.

3. 3

   3. For the tacu tacu, heat 15 ml vegetable oil in a large skillet over medium heat. Add 80 g chopped red onion and cook for 3 to 4 minutes until translucent. Add the remaining chopped garlic and ají amarillo paste, and cook 1 minute more.

4. 4

   4. Add the cooked chickpeas to the skillet and mash them partially with a spoon or masher, leaving some texture. Add the cooked rice, chopped cilantro, 2 g salt, and the remaining black pepper. Mix well and cook for 3 minutes until you have a compact mixture.

5. 5

   5. Divide the mixture into 4 portions and shape into thick patties. Add 15 ml more vegetable oil to the skillet and brown them over medium heat for 3 to 4 minutes per side until crisp on the outside. Keep warm.

6. 6

   6. Make the sauce by blending the huacatay, queso fresco, evaporated milk, 30 g chopped red onion, water, and 1 g salt until smooth and creamy. If you want it thinner, add a little more water.

7. 7

   7. In a bowl, combine the thinly sliced red onion with red vinegar, chopped parsley, and 1 g salt. Gently rub with your hands and let stand for 10 minutes to soften the flavor.

8. 8

   8. Heat a large skillet over medium-high heat with the remaining vegetable oil. Cook the marinated chicken for 3 to 5 minutes per side, depending on thickness, until nicely browned and it reaches a safe internal temperature of 74 °C / 165 °F.

9. 9

   9. Serve one tacu tacu patty on each plate, place the browned chicken on top or alongside, add the roasted sweet potato slices, the pickled onion, and finish with the huacatay sauce spooned over or on the side.