Creamy Quinoa Rice with Aji Panca Chicken, Golden Corn and Botija Olives

Instructions

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   1. In a bowl, combine the chicken breast fillets with the aji panca paste, half of the minced garlic, the ground cumin, red wine vinegar, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon vegetable oil. Let marinate for 15 minutes in a cool spot while you prepare the rest.

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   2. Heat a wide pot over medium heat. Add 1 tablespoon vegetable oil and sauté the red onion for 4 to 5 minutes until translucent. Stir in the remaining minced garlic and the aji amarillo paste, and cook 1 minute more, stirring constantly.

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   3. Add the white rice and white quinoa to the pot. Stir for 2 minutes to lightly coat the grains with the seasoned base.

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   4. Pour in the hot chicken broth, add 1/2 teaspoon salt and 1/4 teaspoon black pepper, stir once, and bring to a gentle boil. Lower the heat, cover, and cook for 18 minutes until the rice and quinoa are tender and have absorbed most of the liquid.

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   5. Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and sear the marinated chicken for 4 to 5 minutes per side, until fully cooked and it reaches an internal temperature of 165°F and 74°C. Remove, rest for 3 minutes, and slice into thick strips.

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   6. In the same skillet, add the remaining tablespoon of vegetable oil and sauté the corn kernels for 3 to 4 minutes until lightly golden in spots. Add a pinch of salt and set aside.

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   7. When the rice and quinoa are ready, stir in the evaporated milk and cook uncovered over low heat for 3 to 4 minutes, stirring gently, until creamy. Add the crumbled fresh cheese, half of the botija olives, and half of the chopped cilantro. Adjust salt and pepper if needed.

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   8. Turn off the heat and finish with the lime juice for brightness. Mix carefully so the grains keep their texture.

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   9. Serve the creamy quinoa rice in shallow bowls. Top with the aji panca chicken strips, then scatter over the golden corn, remaining botija olives, and chopped cilantro. Serve immediately.