Toasted Quinoa Creole Bowl with Coffee-Ají Panca Chicken, Avocado, and Roasted Corn

Name: Toasted Quinoa Creole Bowl with Coffee-Ají Panca Chicken, Avocado, and Roasted Corn
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 1 1/4 cups white quinoa; 2 1/2 cups chicken broth; 1 1/2 lb boneless chicken breast or thigh; 3 tbsp ají panca paste; 1/4 cup strong brewed coffee; 4 cloves garlic; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tbsp soy sauce; 2 tbsp red vinegar; 1 medium red onion; 1/4 cup Peruvian lime or lime; 1 1/2 cups corn kernels; 2 medium avocado; 1/2 cup fresh cilantro; 3 tbsp vegetable oil; 1 1/2 tbsp butter; 1 1/4 tsp salt; 1 tsp black pepper; 2 tbsp fresh or jarred ají amarillo

An original Peruvian main dish featuring toasted quinoa simmered in broth, chicken marinated with coffee and ají panca, roasted corn, fresh avocado, pickled red onion, and a finish of lime and cilantro. It delivers deep Creole flavor, bright acidity, and a comforting mix of textures.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

220 g white quinoa (enjuagada and escurrida)
600 ml chicken broth (low sodium, for cocinar the quinua)
700 g boneless chicken breast or thigh (en trozos large)
45 g ají panca paste (for the marinada)
60 ml strong brewed coffee (cold)
12 g garlic (chopped or grated)
2 g ground cumin
1 g dried oregano
15 ml soy sauce (for profundidad of sabor)
30 ml red vinegar (divided)
150 g red onion (en pluma fina)
60 ml Peruvian lime or lime (juice freshly squeezed, divided)
250 g corn kernels (si es choclo peruano, mejor)
300 g avocado (diced or slices)
20 g fresh cilantro (chopped, divided)
45 ml vegetable oil (divided)
20 g butter (for terminar the quinua)
8 g salt (or to taste)
2 g black pepper (or to taste)
20 g fresh or jarred ají amarillo (in strips finas for terminar, optional)

Nutrition facts

per serving

566 kcal

Calories

36 g

Protein

34 g

Carbs

31 g

Fat

7 g

Fiber

27 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

DairySoy

Instructions

1
In a bowl, mix the chicken with the ají panca paste, coffee, half of the garlic, cumin, oregano, soy sauce, 1 tablespoon of the oil, 1 tablespoon of the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Let it marinate for 15 minutes while you prepare the rest.
2
Place the red onion in another bowl and mix it with the lime juice, the remaining tablespoon of vinegar, a pinch of salt, and half of the cilantro. Gently massage with clean hands and let it pickle while the rest cooks.
3
Heat a wide skillet over medium-high heat. Add 1 tablespoon oil and toast the rinsed quinoa for 3 to 4 minutes, stirring, until nutty and dry-looking. Add the chicken broth and a pinch of salt. Once it boils, reduce to low, cover, and cook for 15 minutes until the liquid is absorbed.
4
Turn off the heat under the quinoa and let it rest, covered, for 5 minutes. Then stir in the butter and the remaining half of the cilantro, fluff with a fork, and adjust with salt and pepper.
5
While the quinoa cooks, heat another skillet or griddle over high heat. Add 1 tablespoon oil and roast the corn for 5 to 7 minutes, stirring only occasionally, until lightly charred in spots. Season with a pinch of salt and set aside.
6
In the same skillet, add the remaining tablespoon of oil and cook the marinated chicken over medium-high heat for 8 to 10 minutes, turning as needed, until well browned and fully cooked. If checking with a thermometer, the thickest part should reach 165 °F / 74 °C.
7
Slice or arrange the avocado and set aside. If using ají amarillo, toss it with a few drops of lime juice and a pinch of salt to brighten the flavor.
8
To assemble, divide the toasted quinoa among 4 bowls. Top with the coffee-ají panca chicken, roasted corn, avocado, and pickled red onion.
9
Finish each serving with the remaining cilantro, a few strips of ají amarillo if desired, and a few grinds of black pepper. Serve right away.

Chef tips

For deeper flavor, marinate the chicken for up to 1 hour in the refrigerator. Toasting the quinoa well before simmering greatly improves its aroma and keeps the texture lively.

Substitutions

You can swap the chicken for diced turkey. If ají panca is unavailable, use a mix of sweet paprika, a little tomato paste, and a pinch of chili. The butter can be omitted or replaced with more oil for a dairy-free version.

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
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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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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