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1
Preheat the oven to 375.
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2
In a blender, soak the saltines in the milk.
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3
Meanwhile, in a small skillet, heat 1 tablespoon of the oil over moderate heat.
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4
Add the onion and chiles and cook, stirring, until the onion is softened and golden.
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5
Transfer to the blender, add the feta and puree until smooth.
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6
Season the feta huancaina with salt and pepper.
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7
Generously season the chicken with salt and pepper.
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8
In a large ovenproof skillet, heat 2 tablespoons of the oil over high heat.
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9
Add the chicken and cook until golden brown, 4 to 5 minutes.
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10
Turn the chicken over, transfer the skillet to the oven and roast for about 10 minutes, until just cooked through.
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11
Meanwhile, in a large saucepan, heat the remaining 2 tablespoons of oil.
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12
Add the carrot, season with salt and cook over moderately high heat until softened and lightly browned, 3 to 4 minutes.
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13
Add the rice and cook, stirring, for 1 minute.
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14
Add the chicken stock and bring to a boil.
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15
Reduce the heat and simmer, stirring constantly, until the rice resembles risotto, about 5 minutes.
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16
Transfer the chicken breasts to a work surface and let them rest for 5 minutes.
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17
Stir any chicken pan juices into the rice along with the peas and cilantro.
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18
Spoon the rice onto plates.
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19
Slice the chicken breasts crosswise and arrange on the rice.
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20
Serve with the feta huancaina and salsa criolla.
