Highland-Style Chicken Encocado with Coconut Quinoa and Roasted Tree Tomato Chili

Instructions

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   1. In a bowl, combine the chicken with the lime juice, half of the chopped garlic, 1 teaspoon cumin, 1 teaspoon annatto, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let it marinate for 15 minutes while you prepare the remaining ingredients.

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   2. Preheat the oven to 425°F / 220°C. Place the tree tomatoes and mild fresh chili on a small tray, coat them with 1 teaspoon oil, and roast for 12 to 15 minutes, until soft and lightly browned. Remove and let cool slightly.

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   3. Meanwhile, rinse the quinoa well under cold water. In a medium saucepan, heat 1 tablespoon oil over medium heat and sauté one-third of the onion with the ginger for 2 minutes. Add the quinoa and stir for 1 minute. Pour in 1 cup coconut milk, 1/2 cup chicken broth, and 1/2 teaspoon salt. Once it boils, reduce the heat, cover, and cook for 15 to 18 minutes, until the quinoa is tender and the liquid is absorbed.

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   4. Heat a wide skillet or shallow pot with the remaining tablespoon of oil over medium-high heat. Brown the marinated chicken for 2 to 3 minutes per side. It does not need to be fully cooked at this stage. Transfer it to a plate.

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   5. In the same skillet, add the remaining onion and the red bell pepper. Cook for 4 minutes, scraping up the browned bits for extra flavor. Add the remaining garlic, 1/2 teaspoon cumin, and 1/2 teaspoon annatto; cook for 30 seconds.

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   6. Return the chicken to the skillet. Pour in the remaining coconut milk and remaining chicken broth. Stir, cover partially, and cook over medium-low heat for 18 to 20 minutes, until the chicken is very tender and the sauce is slightly thickened. Add half of the chopped cilantro and adjust with the remaining salt and pepper to taste.

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   7. For the chili sauce, peel the roasted tree tomatoes if you want a smoother texture. Blend or process them with the roasted chili, apple cider vinegar, grated panela, a pinch of salt, and 2 tablespoons cilantro. Blend into a rustic sauce and taste to adjust seasoning.

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   8. In a small skillet over medium heat, melt the butter. Add the ripe plantain slices and brown them for 2 to 3 minutes per side, until caramelized and tender.

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   9. Fluff the coconut quinoa with a fork. Serve a bed of quinoa on each plate, top with the highland-style chicken encocado and plenty of sauce, add a few slices of browned ripe plantain, finish with toasted pumpkin seeds and the remaining cilantro. Serve the roasted tree tomato chili sauce on the side.