Highland-Style Chicken Encocado with Toasted Quinoa and Cucumber Ají

Instructions

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   1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, annatto, and cumin. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a wide pot or deep skillet over medium heat. Add the oil and brown the chicken for 3 to 4 minutes per side, without fully cooking it through. Remove and set aside.

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   3. In the same pot, add half of the red onion and half of the garlic. Cook for 3 minutes until the onion turns translucent. Add the red bell pepper and cook 2 minutes more.

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   4. Blend the roasted peanuts with the coconut milk, water or chicken stock, and half of the culantro until smooth and creamy.

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   5. Pour the blended mixture into the pot with the sautéed vegetables. Stir well and, once it begins to simmer gently, return the chicken to the pot. Lower the heat and cook covered for 20 minutes, stirring occasionally so the sauce does not stick.

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   6. Meanwhile, make the toasted quinoa. In a medium saucepan, melt the butter over medium heat and add the rinsed quinoa. Toast for 2 minutes, stirring constantly. Add 480 ml (2 cups) water and 2 g (1/4 tsp) salt. When it comes to a boil, cover, reduce the heat, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and mix in part of the reserved red onion.

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   7. For the cucumber ají, combine the cucumber, the remaining red onion, the remaining garlic, lime juice, fresh chili, the remaining culantro, and 2 g (1/4 tsp) salt in a bowl. Let it sit for 5 minutes.

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   8. Uncover the chicken and cook 5 minutes more to slightly thicken the sauce. Taste and adjust the salt if needed.

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   9. If you prefer to keep the quinoa or chicken warm before serving, do so in the oven at 300 °F (150 °C) for up to 10 minutes, well covered so they do not dry out.

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    10. Serve a bed of toasted quinoa, top with the chicken and plenty of coconut-peanut sauce, and finish with the cucumber ají on the side or spooned over the top.