Peruvian Quinoa Locro with Ají Panca Chicken and Crispy Cheese Tiles

Instructions

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   1. Marinate the chicken by mixing ají panca paste, 2 grated garlic cloves, lime juice, 1 tablespoon vegetable oil, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Coat the chicken breast fillets with the mixture and refrigerate for 20 minutes.

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   2. Meanwhile, cook the quinoa. Place the quinoa in a saucepan with 240 ml (1 cup) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender. Set aside.

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   3. Preheat the oven to 200 °C / 400 °F. On a parchment-lined tray, make 4 small mounds with the grated fresh cheese and flatten them slightly. Bake for 6 to 8 minutes until melted and golden around the edges. Let cool so they become crisp.

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   4. In a wide pot, heat 1 tablespoon vegetable oil over medium heat. Add the red onion and cook for 5 minutes until soft. Stir in 2 chopped garlic cloves, ají amarillo paste, the remaining cumin, and dried oregano, and cook for 2 minutes, stirring so the paste fries properly.

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   5. Add the yellow potatoes and corn kernels. Stir well to coat them with the seasoning base. Pour in the hot chicken broth, add 3/4 teaspoon salt and 1/4 teaspoon black pepper, and cook over medium heat for 18 to 20 minutes until the potatoes are very tender.

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   6. Using a wooden spoon, lightly mash part of the potatoes in the pot to thicken the locro, leaving the rest in chunks. Add the cooked quinoa, evaporated milk, and cubes of fresh cheese. Cook for 5 minutes over low heat, stirring gently, until creamy. Adjust salt if needed.

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   7. While the locro finishes cooking, heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the marinated chicken fillets for 4 to 5 minutes per side, or until fully cooked and reaching an internal temperature of 74 °C / 165 °F. Let rest for 3 minutes, then slice into thick strips.

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   8. Turn off the heat on the locro and fold in the chopped fresh cilantro, mixing only briefly to preserve its aroma. Serve the quinoa locro in shallow bowls, top with the ají panca chicken, finish with sliced scallion, and place one cheese tile on each serving.

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   9. For a more dramatic finish, break part of the cheese tile over the locro just before eating to add crisp texture against the creamy base.