Golden Quinoa Causa with Rocoto Chicken and Avocado Salad

Instructions

1. 1

   Place the quinoa in a saucepan with 240 ml (1 cup) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender. Remove from the heat and let it rest for 5 minutes.

2. 2

   Place the yellow potatoes in another pot with 480 ml (2 cups) water and enough salt to barely cover them. Cook over medium heat for 15 to 18 minutes until very tender. Drain well and mash until smooth while still hot.

3. 3

   Mix the mashed potatoes with the cooked quinoa, ají amarillo paste, 15 ml (1 tbsp) lime juice, 15 ml (1 tbsp) vegetable oil, 3 g (1/2 tsp) salt, and a little black pepper. Set the causa base aside.

4. 4

   Season the chicken with 3 g (1/2 tsp) salt, black pepper, and ground cumin.

5. 5

   Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and sauté the chicken for 5 to 7 minutes until golden and it reaches a safe internal temperature of 165°F and 74°C.

6. 6

   Add the minced garlic, half of the red onion, and the rocoto paste to the skillet. Cook for 2 more minutes, stirring, until the chicken is well coated and the onion softens slightly. Stir in 10 g (1/4 cup) chopped cilantro and remove from the heat.

7. 7

   In a bowl, mix the mayonnaise with 15 ml (1 tbsp) lime juice and 5 g (2 tbsp) chopped cilantro to make a light cream.

8. 8

   In another bowl, combine the avocado, the remaining red onion, the cooked corn kernels, 15 ml (1 tbsp) lime juice, 15 ml (1 tbsp) vegetable oil, and a pinch of salt. Toss gently to keep the avocado in cubes.

9. 9

   To assemble, divide the potato-quinoa base among four plates or ring molds, pressing gently. Top with the rocoto chicken and finish with the avocado and corn salad.

10. 10

    Serve immediately, warm or at room temperature. If you want to reheat the base, do so in a preheated oven at 300°F and 150°C for 8 to 10 minutes before plating.