Pan-Seared Garlic Chickenwith Crispy Broccoli and Potatoes Huancaína

from Hello Fresh
via Katy Lonergan

serves 4

4 boneless, skinless chicken breasts

24 ounces Yukon potatoes

Salt and pepper

12 ounces broccoli florets

Extra-virgin olive oil

½ ounce chives, minced

4 cloves garlic, minced or grated

2 limes, zested and juiced

2 jalapeño peppers

4 ounces cream cheese

2 teaspoons garlic powder

Preheat oven to 400 degrees F. Bring chicken to room temperature. Place the potatoes in a medium pot with a pinch of salt and enough water to cover. Bring to a boil and cook 25 to 30 minutes, or until easily pierced with a knife. Drain and let cool slightly.

Toss the broccoli florets on a baking sheet and drizzle with olive oil. Season with salt and pepper and place in the oven for 20 to 25 minutes, tossing halfway through cooking, until golden brown and crispy on the edges.

Meanwhile, make the huancaína sauce. Mince the jalapeño, removing seeds and ribs if you prefer less heat. Make sure to thoroughly wash hands and surfaces after handling the jalapeño. The heat is transferable and can burn more than your throat!

Place the garlic, jalapeño, a pinch of salt, and a drizzle of olive oil in a small pile on your cutting board. Using the side of your knife, form a paste by scraping the mixture back and forth across the cutting board while applying pressure. In a small bowl, combine the jalapeño-garlic paste, cream cheese, lime zest, lime juice, half the chives, and 1 tablespoon olive oil. Stir in enough water to think to a yogurt-like consistency, if needed, starting with 1 teaspoon and go up from there). Season with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season the chicken on all sides with garlic powder, salt, and pepper. Add the chicken to the pan and cook 5 to 6 minutes per side, until cooked through and the juices run clear when pierced with a knife. Let rest for a few minutes, then thinly slice.

Slice the drained potatoes into ¼-inch slices. Plate the potatoes, broccoli, and the chicken. Drizzle the huancaína sauce over the potatoes and garnish with the remaining chives.

The huancaína sauce really makes this dish! You can adjust the level of heat.