Creole Quinoa Chaufa with Tamarind and Ají Panca Chicken

Instructions

1. 1

   1. Rinse the quinoa under cold water. Place it in a saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender and the liquid is absorbed. Spread the quinoa on a tray to cool so it stays fluffy.

2. 2

   2. In a bowl, mix 15 g (1 tbsp) ají panca paste, tamarind pulp, 30 ml (2 tbsp) soy sauce, rice vinegar, honey, half of the garlic, all of the ginger, 15 ml (1 tbsp) vegetable oil, the juice of half the lime, black pepper, and a pinch of salt.

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   3. Add the chicken to the mixture and let it marinate for 10 minutes while you prepare the remaining ingredients.

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   4. Heat a large skillet or wok over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and pour in the beaten eggs. Stir for 1 minute until softly set curds form. Remove and set aside.

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   5. In the same skillet, add 15 ml (1 tbsp) vegetable oil and stir-fry the marinated chicken for 6 to 8 minutes, stirring often, until fully cooked and lightly glazed. Remove and reserve the pan juices.

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   6. Add the red onion and red bell pepper to the skillet with the chicken juices. Stir-fry for 2 minutes. Add the remaining garlic and cook for 30 seconds more.

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   7. Add the cooked corn, cooked quinoa, the remaining 15 g (1 tbsp) ají panca paste, and 30 ml (2 tbsp) soy sauce. Stir-fry for 3 to 4 minutes, separating the grains so they absorb the seasoning well.

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   8. Return the chicken and scrambled eggs to the skillet. Toss for 1 minute more. Add the scallions, cilantro, and sesame oil. Adjust with salt, pepper, and a few more drops of lime juice to taste.

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   9. Serve immediately with wedges from the remaining lime. If you want to keep it warm before serving, place it for 5 minutes in an oven preheated to 200°F / 95°C in an oven-safe dish, without drying it out.