Creole Chicken with Spinach Puree and Sautéed Corn

45 min
This dish is a tribute to the flavors of home, to comforting food. The chicken marinade, with ají panca, cumin and sillao, gives it that unmistakable depth and color of our Creole cuisine. Mashed potatoes aren't classic mashed potatoes; we're taking it to another level with the freshness and power of spinach. It's a complete, balanced dish and, above all, delicious!

INGREDIENTES

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2
Porciones

HERRAMIENTAS

  • + Medium pot
  • + Blender
  • + Press/mash or fork
  • + Marinating bowl
  • + Cast iron skillet (or oven-safe)
  • + Oven

INSTRUCCIONES

Step 1:

Start with the puree. In a medium pot, place the potatoes, peeled and in pieces. Meanwhile, in the blender, put the fresh spinach with the evaporated milk and blend until you get a vibrant green cream. Pour this mixture over the potatoes, add water until they are just covered, a little salt and cook over medium heat until the potatoes are very soft (about 20-25 minutes).

Step 2:

The Creole seasoning for chicken. While the potatoes are cooking, we go with the chicken. In a bowl, season the legs with salt, pepper and cumin on both sides. Then, add the mustard, the sillao, the chilli pepper paste and the vinegar. Now, let's massage! Use your hands so that every corner of the chicken is impregnated with this spectacular marinade.

Step 3:

Seal and bake. Preheat your oven to 180°C (350°F). Heat the oil in an iron skillet over high heat. Place the chicken with the skin facing down and sear it for about 4-5 minutes until the skin is golden brown and crisp. Turn it over and place the pan directly in the oven for about 20-25 minutes, or until the chicken is fully cooked.

Step 4:

Finish the puree. Once the potatoes are tender, remove most of the cooking liquid (reserve it) and, with a mash press or fork, mash them to the desired texture. Add the cooking liquid little by little until you achieve the perfect creaminess. Season with garlic salt and rectify the salt.

Step 5:

Corn. When the chicken is ready, remove it from the pan and let it rest. In that same pan, with all the juices and flavor of the chicken, sauté the corn kernels for 3-4 minutes until they are tender and lightly browned.

Step 6:

Let's serve! Create a generous bed with the spinach puree on the plate. Slice the chicken and place it over the puree. Finish with the sautéed corn on the side. And ready to enjoy!

TIPS

  • + The secret to crisp skin: Don't skip the step of sealing the chicken with the skin facing down. Not only does this give it incredible color, but it melts skin fat, leaving it super crispy when it comes out of the oven.
  • + Creamier puree: If you want an even richer and silkier puree, you can add a spoonful of butter or an extra splash of evaporated milk when pressing it.
  • + How to know if the chicken is ready? The safest way is to use a kitchen thermometer; the internal temperature in the thickest part of the leg should reach 74°C (165°F). If you don't have a thermometer, prick the thickest part with a knife; the juices should come out clear, never pink.
  • + Take advantage of the juices: Do not wash the pan after cooking the chicken. The golden remains that remain stuck together (known as Fond) are full of flavor and are the perfect base for sautéing corn.