Toasted Quinoa Ají with Chicken, Mushrooms, and Botija Olives

Name: Toasted Quinoa Ají with Chicken, Mushrooms, and Botija Olives
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 21 oz skinless chicken breast; 3/4 cup white quinoa; 1 1/2 cups red onion; 4 cloves garlic; 3 tbsp ají amarillo paste; 7 oz mushrooms; 14 oz yellow potato; 3 cups chicken broth; 1 cup evaporated milk; 4 oz fresh white cheese; 1/3 cup botija olives; 2 oz white bread; 1/4 cup pecans; 3 tbsp vegetable oil; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/2 cup fresh cilantro; 2 units egg; 1 tbsp lime juice

An original Peruvian-inspired dish featuring a creamy ají amarillo and toasted quinoa sauce with seared chicken, sautéed mushrooms, and botija olives. It carries the homey soul of a classic ají-style stew, with comforting texture and layered Andean-coastal flavors.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g skinless chicken breast (cut diced medium)
150 g white quinoa (lavada and escurrida)
180 g red onion (chopped diced small)
12 g garlic (chopped fino)
45 g ají amarillo paste (ajustar to taste)
200 g mushrooms (thinly sliced)
400 g yellow potato (pelada and cut diced small)
750 ml chicken broth (hot)
240 ml evaporated milk (whole)
120 g fresh white cheese (desmenuzado)
60 g botija olives (boneless and en mitades)
60 g white bread (without corteza, en trozos)
30 g pecans (lightly tostadas)
45 ml vegetable oil (divided)
2 g ground cumin
1 g dried oregano
8 g salt (or to taste)
2 g black pepper (freshly ground)
20 g fresh cilantro (chopped)
2 unitades egg (cocidos and en cuartos)
15 ml lime juice (freshly squeezed)

Nutrition facts

per serving

558 kcal

Calories

40 g

Protein

30 g

Carbs

31 g

Fat

5 g

Fiber

25 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsTree Nuts

Instructions

1
1. In a medium pot, cook the yellow potato in water with a pinch of salt for 10 to 12 minutes, until tender but not falling apart. Drain and set aside.
2
2. Meanwhile, place the white bread in a bowl and cover it with the evaporated milk. Let it soak for 5 minutes.
3
3. Heat a large skillet over medium heat and toast the dry white quinoa for 4 to 5 minutes, stirring constantly, until nutty and lightly golden. Remove and set aside.
4
4. In a blender, combine the soaked bread and evaporated milk, half of the toasted quinoa, the pecans, and 120 ml (1/2 cup) of the chicken broth. Blend until smooth and thick. Set aside.
5
5. Season the chicken with 1 teaspoon salt, black pepper, and ground cumin. Heat 30 ml (2 tbsp) vegetable oil in a large pot over medium-high heat. Brown the chicken for 5 to 6 minutes until well seared; if checking doneness later, the center should reach 74°C / 165°F. Remove and set aside.
6
6. In the same pot, add the remaining oil and sauté the red onion for 4 minutes over medium heat. Add the garlic, ají amarillo paste, and dried oregano, and cook 2 more minutes, stirring so the paste loses its raw taste.
7
7. Add the mushrooms and sauté for 4 minutes until they release some of their moisture. Pour in the remaining hot chicken broth and add the rest of the toasted quinoa. Cook for 8 minutes over medium-low heat.
8
8. Return the chicken to the pot along with the cooked yellow potato. Add the reserved blended cream and stir gently. Cook for 8 to 10 minutes over low heat, stirring occasionally, until the sauce thickens and the quinoa is tender. If the chicken was not fully cooked earlier, make sure it reaches 74°C / 165°F in the center.
9
9. Add the fresh white cheese, botija olives, and lime juice. Cook 1 minute more. Taste and adjust with the remaining salt if needed.
10
10. Turn off the heat and finish with the chopped fresh cilantro. Serve hot, garnishing each portion with quarters of hard-boiled egg.

Chef tips

Toast the quinoa well to deepen its flavor and create a more interesting sauce texture. If the dish thickens too much as it rests, loosen it with a little more hot broth before serving.

Substitutions

You can swap the pecans for walnuts if preferred. If botija olives are unavailable, use mild black olives. For a gluten-free version, replace the white bread with gluten-free bread.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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