Creamy Quinoa Carapulcra with Golden Chicken, Aji Panca and Green Apple

Instructions

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   1. Rinse the quinoa under cold water until it no longer foams. Drain. Rinse the dried potato and soak it for 20 minutes in warm water; drain again.

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   2. Season the chicken portions with 1 teaspoon salt, 1/2 teaspoon black pepper, and the cumin.

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   3. Heat 2 tablespoons of the oil in a wide pot over medium heat. Sear the chicken for 3 to 4 minutes per side, until golden and it reaches a safe internal temperature of 165°F / 74°C. Remove and keep covered.

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   4. In the same pot, add the remaining tablespoon of oil, the red onion, and the garlic. Cook for 5 to 6 minutes over medium heat until the onion is soft and fragrant.

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   5. Add the aji panca paste and dried oregano. Cook for 2 minutes, stirring, until the base turns darker and glossy.

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   6. Stir in the soaked dried potato, rinsed quinoa, and green apple. Mix well so everything is coated with the flavor base.

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   7. Pour in the white wine and cook for 2 minutes so it reduces slightly.

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   8. Add the hot chicken stock and bring to a gentle boil. Lower the heat and cook partially covered for 20 minutes, stirring from time to time so the quinoa does not stick.

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   9. Add the ground toasted peanuts, mix well, and cook 8 to 10 minutes more, until creamy and thick. Adjust with the remaining salt and black pepper.

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    10. Return the seared chicken to the pot and cook it in the sauce for 2 minutes so it heats through and absorbs flavor.

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    11. Serve the creamy quinoa carapulcra in shallow bowls, place the chicken on top, and finish with chopped fresh parsley.