Creamy Quinoa Chaufa with Tamarind Aji Panca Chicken and Scallion Omelet

Instructions

1. 1

   1. Rinse the quinoa under cold water. Place it in a pot with 500 ml (2 1/8 cups) water and 2 g (about 1/3 tsp) salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, then spread the quinoa on a tray to cool so it stays fluffy.

2. 2

   2. In a bowl, mix the chicken with 30 g (2 tbsp) aji panca paste, tamarind pulp, 30 ml (2 tbsp) soy sauce, 10 g (2 tsp) garlic, 5 g (1 tsp) ginger, 2 g (about 1/3 tsp) salt, and black pepper. Let marinate for 10 minutes.

3. 3

   3. Beat the eggs with the evaporated milk, half of the scallions, and a pinch of salt. Heat a nonstick skillet over medium heat with 5 ml (1 tsp) vegetable oil and cook a thin omelet for 1 to 2 minutes per side until set. Remove, cool slightly, and cut into strips.

4. 4

   4. Heat a large skillet or wok over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the marinated chicken for 6 to 8 minutes, stirring so it caramelizes with the tamarind and aji panca. If you prefer using the oven, cook the chicken on a tray at 400°F / 200°C for 12 to 15 minutes. Set aside the chicken and its juices.

5. 5

   5. In the same skillet, add the remaining vegetable oil. Stir-fry the red onion, red bell pepper, the rest of the garlic, and the rest of the ginger for 2 to 3 minutes until fragrant but still slightly crisp. Add the cooked corn kernels and stir for 1 more minute.

6. 6

   6. Add the cooked, loosened quinoa to the skillet. Add the remaining 15 g (1 tbsp) aji panca paste, the remaining 30 ml (2 tbsp) soy sauce, and the sesame oil, then mix well for 3 to 4 minutes so the quinoa absorbs the flavors and turns evenly seasoned.

7. 7

   7. Return the chicken and all its juices to the skillet. Do not add any extra evaporated milk; the creamy element is already incorporated into the omelet. Toss the chaufa for 1 to 2 more minutes until moist but not runny. Adjust with the remaining salt if needed.

8. 8

   8. Turn off the heat and add the chopped cilantro, the rest of the scallions, and the lime juice. Toss gently to brighten the dish.

9. 9

   9. Serve the creamy quinoa chaufa hot and finish with the scallion omelet strips on top.