Potatoes huancaína is a traditional Peruvian side dish consisting of Yukon potatoes smothered in a cheesy sauce. Cream cheese is our secret ingredient to making this drizzly, citrusy sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
680 g
Chicken Breasts
680 g
Yukon Potato
454 g
Broccoli, florets
4 tsp
Garlic Powder
2 unit
Lime
½ cup
Cream Cheese
(Contains Milk)
14 g
Chives
unit
Oil*
Preheat the oven to 450°F. (To roast the veggies.) Start prepping when the oven comes up to temperature!
Roast the veggies: Wash and dry all produce. Cut the potatoes into 1/2-inch rounds. Toss the broccoli and potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until golden brown and crispy on the edges, 25-30 min.
Prep: Meanwhile, finely chop the chives. Zest, then halve the lime.
Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Season the chicken on all sides with half the garlic powder, salt and pepper. Add a drizzle of oil to the same pan, then the chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce the heat to medium-low. Flip the chicken over. Cook, covered, until the chicken is golden and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Make the huancaína sauce: Meanwhile, in a medium bowl, stir the cream cheese with the remaining garlic powder, lime zest, half the chives and a drizzle of oil. Gradually stir in some water to make a yogurt-like drizzly consistency (start with 1 tbsp water and go up from there). Squeeze in a little lime juice to taste and season with salt and pepper.
Finish and serve: Slice the chicken. Divide the veggies and chicken between plates. Drizzle the huancaína sauce over the potatoes and garnish with the remaining chives. Enjoy!