Highland Chicken Encocado with Toasted Quinoa and Pumpkin Seed Chili Sauce

Instructions

1. 1

   1. In a bowl, combine the chicken with 30 ml (2 tbsp) lime juice, half of the garlic, 1 g (1/2 tsp) cumin, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Marinate for 15 minutes in the refrigerator.

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   2. Place a medium pot over medium heat and toast the rinsed quinoa for 3 to 4 minutes, stirring, until it smells nutty and dries out completely. Add 480 ml (2 cups) water and 2 g (1/4 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

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   3. While the quinoa cooks, make the pumpkin seed chili sauce. Blend the toasted pumpkin seeds with the mild red chili, 40 g (1/4 cup) red onion, 15 ml (1 tbsp) lime juice, 45 ml (3 tbsp) water, a pinch of salt, and half of the remaining cilantro until thick and creamy. Set aside.

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   4. In a wide pot or deep skillet, heat 15 ml (1 tbsp) achiote oil over medium heat. Brown the marinated chicken for 4 to 5 minutes, just until well seared on both sides. Remove and set aside.

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   5. In the same pot, add the remaining 15 ml (1 tbsp) achiote oil. Sauté the remaining red onion and the red bell pepper for 5 minutes. Add the rest of the garlic, the chopped tomato, the remaining cumin, the remaining salt, and the remaining black pepper. Cook for 6 to 8 minutes until you have a fragrant, slightly thickened sofrito.

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   6. Pour in the coconut milk and hot chicken stock. Stir well, return the chicken to the pot, and cook over medium-low heat, partially covered, for 20 minutes, until the chicken is very tender and the sauce has reduced slightly.

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   7. Add half of the remaining cilantro to the encocado and cook 2 minutes more to infuse the aroma. Taste and adjust the salt if needed.

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   8. To serve, spoon a bed of hot toasted quinoa onto each plate, top with the chicken encocado and plenty of sauce, arrange avocado slices on the side, and finish with spoonfuls of the pumpkin seed chili sauce and the rest of the fresh cilantro.

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   9. If you prefer an oven-finished presentation, transfer the cooked encocado to an oven-safe dish and warm it for 10 minutes at 180 °C / 350 °F before serving, then plate with the quinoa, avocado, and chili sauce.