Pollo a la Huancaina
This recipe is a riff off the traditional “Papas a la Hauncaina” – a classic Peruvian dish, consisting of potatoes in a spicy cheesy sauce, topped with olives and hard-boiled egg. The original dish is a delicious appetizer or side – lacking the veggies and protein needed for it to be a stand-alone balanced meal. This take on a classic incorporates chicken and vegetables so you can eat it as a main course, while meeting your nutritional needs. Feel free to add whatever else you like – the sauce is the main attraction. You can add boiled potatoes, pasta, rice, etc.
- 4 chicken breasts (cut into strips)
- 2 cups cauliflower florets
- 1 medium onion (diced)
- ½ cup microgreens (garnish)
Ingredients (sauce only):
- 1 cup queso fresco
- ½ cup milk
- 2 garlic cloves, minced
- 1 teaspoon Aji paste
- 1 tablespoon of citrus juice (lime preferred, lemon or orange a suitable alternative)
- 2-3 saltines
- In a blender, combine the cheese, milk, garlic, chile, and citrus juice. Blend until smooth. Add the saltines as a thickening agent, to desired consistency. Continue to blend until smooth.
- Coat a pan with olive oil, add the onions and cauliflower, cooking until the onions become slightly transparent.
- Add the chicken, stirring in the pan until cooked through (about 10 minutes).
Remove from heat and transfer to a shallow dish.
- Pour the sauce over the chicken, cauliflower, onion blend.