Kiwicha-Crusted Chicken Breast with Aji Amarillo Cream and Warm Corn Green Bean Salad

Name: Kiwicha-Crusted Chicken Breast with Aji Amarillo Cream and Warm Corn Green Bean Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.3 lb chicken breast; 1 tsp salt; 1/2 tsp black pepper; 2 cloves garlic; 3 tbsp lime juice; 1.5 cups popped amaranth; 1 large egg; 3 tbsp vegetable oil; 3 tbsp aji amarillo paste; 4.2 oz red onion; 1 cup evaporated milk; 3.5 oz fresh cheese; 8.5 oz Peruvian corn kernels; 7.8 oz green beans; 2 tbsp cilantro; 1/4 tsp ground cumin

An original Peruvian recipe featuring juicy chicken breast coated in crunchy kiwicha, a creamy aji amarillo sauce with fresh cheese, and a warm salad of corn, green beans, and red onion with lime. It brings together coastal and Andean flavors in a balanced, modern dish.

25 minPrep

30 minCook

55 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

4 unidades pequeñas 600 g chicken breast (skinless and lightly flattened)
1 cucharadita 5 g salt (divided)
1/2 cucharadita 1 g black pepper (freshly ground)
2 dientes 8 g garlic (grated or chopped finely)
3 cucharadas 45 ml lime juice (divided)
1 1/2 tazas 45 g popped amaranth (for the crust)
1 unidad 50 g egg (beaten)
3 cucharadas 45 ml vegetable oil (divided)
3 cucharadas 45 g aji amarillo paste (ajustar to taste)
1 unidad mediana 120 g red onion (diced small, divided)
1 taza 240 ml evaporated milk (for the cream)
100 g 100 g fresh cheese (desmenuzado)
1 1/2 tazas 240 g Peruvian corn kernels (cocido)
2 tazas 220 g green beans (cut en trozos of 3 cm)
2 cucharadas 8 g cilantro (chopped fino)
1/4 cucharadita 0.5 g ground cumin (for the sauce and the chicken)

Nutrition facts

per serving

428 kcal

Calories

38 g

Protein

22 g

Carbs

20 g

Fat

3.5 g

Fiber

18.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
1. Season the chicken breasts with 1/2 teaspoon salt, black pepper, garlic, 1 tablespoon lime juice, and ground cumin. Let rest for 10 minutes while you prepare the remaining components.
2
2. Cook the green beans in boiling water with a pinch of salt for 3 to 4 minutes, until tender but still firm. Drain and set aside. If desired, shock them in cold water, then drain again.
3
3. For the crust, place the beaten egg in a shallow bowl and the popped amaranth in another. Dip each chicken breast into the egg, then coat well with the popped amaranth, pressing gently so it adheres.
4
4. Heat 2 tablespoons vegetable oil in a large oven-safe skillet over medium heat. Brown the chicken breasts for 2 minutes per side to set the crust.
5
5. Transfer the skillet to a preheated oven at 400°F / 200°C and bake for 10 to 12 minutes, or until the chicken is cooked through. Remove and let rest for 5 minutes.
6
6. While the chicken bakes, make the cream sauce. In a small saucepan, heat 1 tablespoon vegetable oil over medium heat and sauté half of the red onion for 2 to 3 minutes. Add the aji amarillo paste and cook 1 minute more.
7
7. Stir in the evaporated milk, fresh cheese, and 1/4 teaspoon salt, then cook over low heat for 3 to 4 minutes, stirring. Blend or process the mixture until smooth and warm.
8
8. For the warm salad, sauté the remaining red onion in a skillet for 1 minute. Add the cooked corn and the reserved green beans; cook for 2 minutes. Turn off the heat and toss with the remaining 2 tablespoons lime juice and the chopped cilantro.
9
9. Spoon a layer of aji amarillo cream onto each plate. Place a kiwicha-crusted chicken breast on top and serve with the warm corn and green bean salad.
10
10. If desired, adjust at the end with an extra pinch of salt or a few drops of lime juice before serving.

Chef tips

For a firmer crust, press the popped amaranth well onto the chicken and let the coated breasts rest for 5 minutes before browning. Keep the sauce over low heat so the cheese does not split.

Substitutions

You can replace fresh cheese with mild feta or firm ricotta, and swap green beans for cut asparagus. If popped amaranth is unavailable, use puffed quinoa, although the flavor and texture will change slightly.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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