Bogotá-Style Quinoa, Chicken and Pumpkin Casserole with Cheese Crust

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Lightly grease a casserole dish or baking dish with a little of the vegetable oil.

2. 2

   In a bowl, mix the chicken with the lime juice, half of the garlic, cumin, annatto or paprika, 1/2 teaspoon of the salt, and the black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Brown the chicken for 5 to 7 minutes until sealed and just cooked through. Remove and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of oil and the butter. Sauté the scallions, tomato, red bell pepper, and the rest of the garlic for 6 to 8 minutes, until they form a thick, fragrant hogao.

5. 5

   Add the diced pumpkin to the hogao and cook for 3 minutes, stirring. Stir in the rinsed quinoa and mix well so it absorbs the flavors.

6. 6

   Pour in the chicken broth and milk. Add the remaining salt and cook over medium heat until it comes to a gentle boil. Lower the heat and cook for 15 to 18 minutes, stirring once or twice, until the quinoa is tender and the pumpkin is soft.

7. 7

   Fold in the browned chicken and half of the chopped cilantro. Cook 3 more minutes to blend the flavors. Taste and adjust salt if needed.

8. 8

   Transfer the mixture to the baking dish. Top with the shredded cheese and sprinkle the breadcrumbs over it to create a light crust.

9. 9

   Bake for 12 to 15 minutes at 400°F / 200°C, until the cheese is melted and the top is golden. If you want more color, broil for 1 to 2 additional minutes, watching closely.

10. 10

    Remove from the oven, let rest for 5 minutes, and finish with the remaining fresh cilantro before serving.