Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup of Huancaina sauce
- 1/2 cup of milk
- 1/2 cup of queso fresco cheese
- 1/4 cup of vegetable oil
- 1/4 cup of chopped onion
- 2 garlic cloves, minced
- Salt and pepper to taste
Special Equipment Needed:
- Blender or food processor
- Large skillet
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a blender or food processor, blend the Huancaina sauce, milk, and queso fresco cheese until smooth. Set aside.
3. Season the chicken breasts with salt and pepper.
4. In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
5. Add the seasoned chicken breasts to the skillet and cook for 5-7 minutes on each side, until browned.
6. Transfer the chicken breasts to a baking dish and pour the Huancaina sauce over them.
7. Bake the chicken in the preheated oven for 20-25 minutes, until the sauce is bubbly and the chicken is cooked through.
8. Remove the chicken from the oven and let it rest for 5 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 10g
- Protein: 45g
Substitutions for ingredients:
- Queso fresco cheese can be substituted with feta cheese or ricotta cheese.
- Vegetable oil can be substituted with olive oil or canola oil.
Variations:
- Huancaina sauce can be made with different types of peppers, such as aji amarillo or aji panca, for a different flavor profile.
- This recipe can also be made with pork or beef instead of chicken.
Tips and Tricks:
- Make sure to season the chicken breasts well with salt and pepper before cooking.
- If the Huancaina sauce is too thick, add more milk to thin it out.
- For a spicier dish, add some chopped jalapeño peppers to the onion and garlic mixture.
Storage Instructions:
- Leftover Huancaina chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the Huancaina chicken, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation Ideas:
- Serve the Huancaina chicken with a side of rice and steamed vegetables.
- Garnish with chopped cilantro or green onions for a pop of color.
Pairings:
- This dish pairs well with a light-bodied red wine, such as Pinot Noir or Beaujolais.
Suggested Side Dishes:
- Rice
- Steamed vegetables
- Roasted potatoes
Troubleshooting Advice:
- If the Huancaina sauce is too thin, add more queso fresco cheese to thicken it up.
- If the chicken is not cooked through after baking, return it to the oven for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Huancaina sauce originates from the city of Huancayo in Peru and is typically made with aji amarillo peppers, queso fresco cheese, and evaporated milk.
Flavor Profiles:
- This dish has a creamy and slightly spicy flavor profile, with a hint of tanginess from the Huancaina sauce.
Serving Suggestions:
- Serve the Huancaina chicken hot with a side of rice and steamed vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian