Golden Quinoa Causa with Mild Rocoto Chicken and Avocado Criolla Salad

Instructions

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   1. Place the yellow potatoes in a pot with cold water and 1 teaspoon salt. Bring to a boil and cook for 18 to 20 minutes, until very tender. Drain well and set aside.

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   2. Meanwhile, place the white quinoa and chicken broth in a small saucepan. Bring to a boil, 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. Fluff with a fork.

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   3. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add the green peas and cooked corn kernels, sauté for 2 to 3 minutes with a pinch of salt and pepper, and set aside.

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   4. Mash the hot potatoes until smooth. Add the cooked quinoa, 1 tablespoon vegetable oil, 2 tablespoons lime juice, half of the chopped cilantro, and salt and pepper to taste. Mix until you get a firm but soft dough. Keep covered so it stays warm.

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   5. In the same skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the diced red onion and sauté for 2 minutes. Stir in the garlic, chopped rocoto, ají amarillo paste, and ground cumin. Cook for 1 minute, stirring so it does not burn.

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   6. Add the chicken breast strips, 3/4 teaspoon salt, and black pepper. Sauté for 6 to 8 minutes until the chicken is cooked through and lightly golden. If checking for safe internal temperature, the chicken should reach 165°F / 74°C.

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   7. For the criolla salad, combine the sliced red onion, diced avocado, remaining lime juice, olive oil, remaining cilantro, and a pinch of salt in a bowl. Toss gently so the avocado keeps its shape.

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   8. Preheat the oven to 425°F / 220°C. Lightly grease an oven-safe baking dish or tray.

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   9. Shape the potato-quinoa mixture into a compact base in the dish, like one large causa about 1.25 inches thick. Spread the rocoto chicken sauté over the top, then add the peas and corn mixture.

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    10. Bake for 8 to 10 minutes at 425°F / 220°C, just until the edges look lightly golden and everything is heated through.

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    11. Remove from the oven and let rest for 3 minutes. Finish with the avocado criolla salad on top or on the side, and serve immediately.