Creamy Quinoa Locro with Ají Mirasol Chicken and Golden Corn

Instructions

1. 1

   1. In a bowl, combine the chicken with 2 tablespoons (30 g) ají mirasol paste, half of the garlic, cumin, 1 tablespoon (15 ml) lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Heat a large pot over medium heat and add 1 tablespoon (15 ml) oil. Add half of the red onion and sauté for 3 to 4 minutes until translucent. Stir in the remaining garlic, 1 tablespoon (15 g) ají mirasol paste, and the ají amarillo paste; cook for 1 minute, stirring so it does not stick.

3. 3

   3. Add the yellow potatoes, rinsed quinoa, oregano, and hot chicken broth. Mix well, partially cover, and cook over medium-low heat for 20 to 25 minutes, until the potatoes are very tender and the quinoa is cooked through.

4. 4

   4. Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon (15 ml) oil. Cook the marinated chicken for 4 to 5 minutes per side, or until nicely browned and it reaches a safe internal temperature of 165°F / 74°C. Remove from the heat, let rest for 5 minutes, and slice into thick strips.

5. 5

   5. In the same skillet, add the remaining 1 tablespoon (15 ml) oil and sauté the corn with the remaining onion for 4 to 5 minutes, until the corn is golden in spots. Season with a pinch of salt and pepper.

6. 6

   6. When the potatoes in the locro are very soft, mash some of the cubes with a spoon directly in the pot to create a creamy texture. Add the evaporated milk, half of the fresh cheese, and the chopped huacatay. Cook for 3 to 4 minutes more over low heat, without boiling hard, until creamy. Adjust with the remaining lime juice, salt, and pepper to taste.

7. 7

   7. Serve the quinoa locro very hot in shallow bowls. Top with the ají mirasol chicken strips, spoon over the golden corn, and finish with the remaining crumbled fresh cheese.

8. 8

   8. If desired, lightly gratin the plated chicken with a little extra fresh cheese in a preheated oven at 400°F / 200°C for 2 to 3 minutes in an oven-safe dish, watching closely so it does not dry out. This step is optional.