Highland-Style Chicken Encocado with Toasted Quinoa and Goldenberry Chili

Instructions

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   1. Rinse the quinoa under cold water. Heat a medium saucepan over medium heat, add the drained quinoa, and toast it for 2 to 3 minutes, stirring, until nutty-smelling. Add 240 ml (1 cup) of the chicken stock and a pinch of salt, bring to a boil, lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

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   2. Meanwhile, season the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, oregano, and 15 ml (1 tbsp) of the lime juice. Mix well so all pieces are coated.

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   3. Heat a large skillet or wide pot over medium-high heat. Add the vegetable oil and 15 ml (1 tbsp) of the achiote oil. Sear the chicken for 3 to 4 minutes per side until browned. Transfer to a plate; it does not need to be fully cooked yet.

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   4. In the same skillet, add the diced onion, red bell pepper, and half of the garlic. Cook for 4 minutes, scraping the bottom to release the browned bits. Add the ground peanuts and stir for 30 seconds until fragrant.

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   5. Pour in the coconut milk and the remaining 120 ml (1/2 cup) chicken stock. Stir until the sauce is smooth. Return the chicken to the skillet, partially cover, and cook over medium-low heat for 12 to 15 minutes, until the chicken is tender and fully cooked.

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   6. For the goldenberry chili sauce, place the goldenberries, sliced onion, fresh red chili, remaining garlic, 30 ml (2 tbsp) lime juice, 5 ml (1 tsp) achiote oil, 2 g (1/2 tsp) salt, and half of the cilantro in a blender or food processor. Blend until you have a lightly textured sauce. For a warm version, heat it gently for 1 minute over low heat without boiling.

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   7. Uncover the chicken and add the cooked corn kernels. Cook for 3 more minutes to combine. Taste the sauce and adjust with more salt if needed. The sauce should be creamy and slightly thickened.

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   8. Fluff the quinoa with a fork and mix in the remaining chopped cilantro.

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   9. To serve, place a bed of toasted quinoa on each plate, arrange the chicken on top with plenty of coconut-peanut sauce, and finish with spoonfuls of the goldenberry chili sauce over or alongside.

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    10. If you want to keep the dish warm before serving, cover it and hold it in the oven at 200°F / 95°C for up to 10 minutes, without letting the sauce boil.