Papas a la Huancaína with Chicken and Broccoli
This Peruvian-inspired dish combines potatoes in creamy huancaína sauce with pan-seared chicken and steamed broccoli. We adapted the sauce using fresh yellow chilli, feta-style white cheese, cooking cream and a little Guatemalan Cobán chilli for extra heat.
Serves: 4 · Approximate time: 45–50 minutes
Ingredients
Potatoes and sauce
- 4 large potatoes (about 800 g)
- 1 fresh yellow chilli pepper
- 200 g feta-style white cheese
- 60 ml mild vegetable oil
- 90 ml cooking cream
- 8 plain soda crackers
- A small pinch of Guatemalan Cobán chilli, to taste
- Salt and black pepper
- A little water or extra cream, if needed
Chicken, broccoli and garnish
- 4 chicken breast fillets (about 150–180 g each)
- 400–500 g broccoli
- 1–2 tbsp vegetable oil
- Salt and black pepper
- Black olives, thin red chilli strips and fresh parsley
Method
1. Cook the potatoes
Wash the potatoes and boil in lightly salted water for about 20–25 minutes until tender. Drain, cool slightly, peel and cut into thick slices.
2. Make the huancaína sauce
Wash the yellow chilli, remove the stem and, if preferred, the seeds and inner membranes. Blend the chilli raw with the cheese, oil and cooking cream. Add the broken crackers and a small pinch of Cobán chilli; blend again until smooth, thick but pourable. Thin with a little water or cream if necessary. Taste before adding salt because the cheese may already be salty.
Thermomix® alternative
Chop the yellow chilli for 5 sec/speed 5. Add cheese, oil and cream; mix 20 sec/speed 5. Add crackers and Cobán chilli; blend 30 sec/speed 7. Scrape down and, if needed, add a little liquid and mix 10 sec/speed 4. No heating is required.
3. Steam the broccoli
Cut into florets and steam for about 5–7 minutes until just tender with a little bite. Keep warm.
4. Pan-sear the chicken
Pat the fillets dry and season with salt and pepper. Heat the oil in a frying pan and cook over medium-high heat for about 4–6 minutes per side, depending on thickness, until the centre reaches 74°C/165°F. Rest for 3 minutes.
5. Plate and serve
Arrange the potato slices and spoon the huancaína sauce over them. Add the chicken and steamed broccoli. Garnish with black olives, thin red chilli strips and parsley. Serve the sauce at room temperature or slightly warmed.
Ingredients and substitutions around the world
Peru and Latin America: Firm white fresh cheese and unsweetened evaporated milk are suitable options. Peruvian rocoto or ají amarillo have different flavours and heat levels from the fresh yellow chilli used in our version.
Guatemala and Central America: White fresh cheese may work depending on its texture. Add Cobán chilli gradually for extra heat and a slightly smoky note.
United States: Look for queso fresco or feta-style cheese, unsweetened evaporated milk or cooking cream, and fresh yellow chilli peppers at Latin American or international shops.
United Kingdom: Feta-style white cheese, single cream or unsweetened evaporated milk can be used. Fresh chillies vary considerably in heat.
Germany: We used Hirtenkäse, Kochsahne and fresh yellow chilli. As the chilli was mild, we added a little Guatemalan Cobán chilli.
Crackers: Use plain soda crackers or simple savoury crackers and adjust the amount to achieve a creamy, pourable sauce. This is a personal adaptation of a Peruvian classic rather than an exact traditional recipe.
