Colombian Quinoa, Chicken and Pumpkin Casserole with Cheese Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the pumpkin with 1 tablespoon vegetable oil, a pinch of salt, black pepper, and half of the annatto or paprika. Spread on a baking tray and roast for 20 minutes, or until tender and lightly golden.

2. 2

   Meanwhile, place the chicken breast in a pot with 500 ml (2 cups) of the chicken broth, a pinch of salt, and a little black pepper. Cook over medium heat for 15 to 18 minutes, until fully cooked. Remove, let rest for 5 minutes, and shred. Reserve 250 ml (1 cup) of the cooking broth.

3. 3

   In a medium saucepan, combine the rinsed quinoa with 500 ml (2 cups) chicken broth, a pinch of salt, and the dried oregano. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the quinoa is tender and the liquid is absorbed. Turn off the heat and fluff with a fork.

4. 4

   For the hogao, heat the remaining tablespoon of vegetable oil and the butter in a large skillet over medium heat. Sauté the scallions, tomato, garlic, and red bell pepper for 8 to 10 minutes, stirring, until a thick sauce forms. Add the cumin, the remaining annatto or paprika, salt, and black pepper.

5. 5

   Add the shredded chicken, roasted pumpkin, heavy cream, 250 ml (1 cup) of the reserved broth, and half of the fresh cilantro to the hogao. Cook for 3 to 4 minutes so the flavors come together. Taste and adjust salt and pepper.

6. 6

   Lower the oven temperature to 200 °C / 400 °F. Grease a baking dish with a little butter. Mix the cooked quinoa with the chicken and pumpkin filling, then transfer everything to the dish.

7. 7

   Scatter the farmer-style fresh cheese over the top, then finish with the shredded mozzarella. Bake for 15 to 18 minutes at 200 °C / 400 °F, until the cheese is melted and lightly golden on top.

8. 8

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