Warm Quito-Style Quinoa Bowl with Achiote Chicken and Tree Tomato Ají

Instructions

1. 1

   In a bowl, mix the chicken with the ground annatto, cumin, half of the chopped garlic, 15 ml (1 tbsp) lime juice, 15 ml (1 tbsp) vegetable oil, 4 g (3/4 tsp) salt, and black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   Meanwhile, place the red onion in a bowl with 30 ml (2 tbsp) lime juice, the apple cider vinegar, and 1 g (1/4 tsp) salt. Massage the onion for 30 seconds and let it sit so it lightly pickles.

3. 3

   Place the quinoa in a saucepan with 500 ml (2.1 cups) water and 2 g (1/2 tsp) salt. Bring to a boil, then reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

4. 4

   For the ají, blend or process the tree tomato with the fresh red chili, the remaining garlic, half of the cilantro, 15 ml (1 tbsp) vegetable oil, a pinch of salt, and 15 ml (1 tbsp) water taken from the total amount if needed to loosen it. Then mix with the diced tomato for texture.

5. 5

   Heat a large skillet over medium-high heat for 2 minutes, about 375°F (190°C) surface temperature. Add 15 ml (1 tbsp) vegetable oil and cook the marinated chicken for 8 to 10 minutes, stirring, until browned and fully cooked.

6. 6

   Add the cooked corn kernels to the skillet during the last minute to warm them through and coat them in the chicken juices.

7. 7

   Build each bowl with a base of warm quinoa. Top with the chicken, corn, drained pickled onion, and avocado slices.

8. 8

   Finish with spoonfuls of the tree tomato ají and the remaining chopped cilantro. Serve immediately.