Warm Peruvian Chicken Escabeche with Ají Panca, Roasted Sweet Potato, and Herbed Quinoa

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. In a bowl, mix the chicken with 1 tablespoon of ají panca paste, the garlic, cumin, 1/2 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let it rest for 10 minutes while you prepare the other components.

2. 2

   Place the sweet potato on a baking tray and toss with 1 tablespoon vegetable oil, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 30 to 35 minutes at 220°C / 425°F, turning halfway through, until golden and tender.

3. 3

   Meanwhile, rinse the quinoa if needed. Place it in a pot with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat, let it rest for 5 minutes, and fluff with a fork. Mix with the cilantro, parsley, and lemon juice.

4. 4

   Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the chicken on both sides for 6 to 8 minutes total, without fully cooking it through. Remove and set aside.

5. 5

   In the same skillet add the remaining tablespoon of oil. Add the red onion, ají amarillo strips, the rest of the ají panca paste, the remaining oregano, the bay leaves, and a pinch of salt. Cook for 4 to 5 minutes over medium heat until the onion starts to soften but still holds its shape.

6. 6

   Add the red wine vinegar and chicken broth. Scrape the bottom of the skillet to release the browned bits. Return the chicken and any juices to the skillet and cook over medium-low heat for 15 minutes, gently stirring the onion, until the chicken is fully cooked and the sauce has reduced slightly.

7. 7

   Taste and adjust with the remaining salt and black pepper if needed. Remove the bay leaves.

8. 8

   Serve a base of herbed quinoa, arrange the roasted sweet potato on the side, and top with the warm chicken escabeche with onion and ají amarillo. Spoon some of the skillet sauce over everything before serving.