Coastal Quinoa Carapulcra with Golden Chicken and Ají Amarillo Sauce

Name: Coastal Quinoa Carapulcra with Golden Chicken and Ají Amarillo Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 cup white quinoa; 1.1 lb yellow potato; 1 1/4 cups red onion; 1 tbsp garlic; 3 tbsp ají amarillo paste; 2 tbsp ají panca paste; 3/4 cup crushed tomato; 1/3 cup ground toasted peanuts; 3 cups chicken stock; 1/2 cup chicha de jora; 3 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground cinnamon; 1/4 cup fresh parsley; 2 tbsp chopped toasted peanuts

An original Peruvian-inspired recipe that reimagines carapulcra with quinoa and yellow potatoes, enriched with a creamy ají amarillo, peanut, and tomato sauce, topped with golden-seared chicken and fresh parsley. Deeply flavored, mildly spicy, and comforting.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en 4 pieces large)
180 g white quinoa (lavada)
500 g yellow potato (pelada and cut diced medium)
180 g red onion (chopped fina)
15 g garlic (chopped or ground)
45 g ají amarillo paste (divided)
30 g ají panca paste (for profundidad of sabor)
200 g crushed tomato (skinless if possible)
40 g ground toasted peanuts (fino)
750 ml chicken stock (hot)
120 ml chicha de jora (si no se consigue, ver sustituciones)
45 ml vegetable oil (divided)
2 g ground cumin
1 g dried oregano (lightly frotado entre the dedos)
8 g salt (or to taste)
2 g black pepper (freshly ground)
0.5 g ground cinnamon (muy poca, for fondo aromático)
15 g fresh parsley (chopped)
20 g chopped toasted peanuts (for terminar)

Nutrition facts

per serving

537 kcal

Calories

35 g

Protein

34 g

Carbs

29 g

Fat

5 g

Fiber

29 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

Peanuts

Instructions

1
1. Rinse the white quinoa under cold water until it stops foaming. Place it in a small saucepan with 360 ml (1 1/2 cups) water and a pinch of salt. Bring to a boil, lower the heat, cover, and cook for 15 to 18 minutes until tender. Turn off the heat, let rest for 5 minutes, and fluff with a fork.
2
2. Season the chicken thighs with half the salt, the black pepper, and half of the cumin. In a wide pot or deep skillet, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden. Remove and set aside.
3
3. In the same pot, add the red onion and cook for 5 minutes over medium heat until softened. Add the garlic, 2 tbsp (30 g) ají amarillo paste, and the ají panca paste. Cook for 2 minutes, stirring so the paste sautés without burning.
4
4. Add the crushed tomato, the remaining cumin, dried oregano, and ground cinnamon. Cook for 4 minutes over medium heat, stirring, until the sauce looks glossy and slightly thickened.
5
5. Pour in the chicha de jora and let it simmer gently for 2 minutes so it blends in. Add the hot chicken stock and mix well.
6
6. Add the yellow potato cubes and the ground toasted peanuts. Stir to avoid lumps. Return the browned chicken to the pot, cover partially, and cook over medium-low heat for 20 minutes, stirring carefully once or twice.
7
7. When the potatoes are almost tender, add the cooked quinoa and the remaining ají amarillo paste. Cook 5 to 7 minutes more over low heat until the stew is creamy, the chicken is fully cooked, and the potatoes have settled into the sauce. Adjust salt if needed.
8
8. If you want to keep the chicken warm while the stew thickens slightly more, you can transfer it for 5 minutes to an oven preheated to 180°C / 350°F in a small oven-safe dish.
9
9. Serve the quinoa carapulcra very hot, place the golden chicken on top, and finish with chopped fresh parsley and chopped toasted peanuts.

Chef tips

For a thicker, more traditional texture, lightly mash a few potato cubes into the stew at the end of cooking. Rinse the quinoa very well to avoid bitterness.

Substitutions

You can replace the chicha de jora with 120 ml (1/2 cup) extra stock plus 1 tsp mild vinegar. If you prefer less heat, reduce the ají amarillo to 2 tbsp total. The chicken can be replaced with turkey pieces in the same amount.

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
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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