Andean Quinoa Pepián with Seared Chicken, Huacatay, and Corn

Instructions

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   1. Rinse the quinoa under cold water until it stops foaming. Drain well and set aside.

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   2. Season the chicken breast cubes with 1 teaspoon of salt, black pepper, and ground cumin.

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   3. Heat a wide pot or deep skillet over medium-high heat and add 1 tablespoon of vegetable oil. Sear the chicken for 5 to 6 minutes, turning so it browns on several sides without drying out completely. Remove and set aside.

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   4. In the same pot, add the remaining 1 tablespoon of vegetable oil. Add the red onion and cook over medium heat for 4 minutes until glossy and softened. Add the garlic and cook 1 minute more.

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   5. Add the ají amarillo paste and dried oregano. Cook for 2 minutes, stirring, until the sofrito is fragrant and slightly thickened.

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   6. Add the rinsed quinoa and stir for 1 minute so it absorbs the seasoning base. Add the corn kernels and pour in the hot chicken stock.

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   7. Once it comes to a boil, reduce to medium-low heat and cook partially covered for 15 minutes, stirring occasionally so the quinoa releases starch and the mixture becomes creamy.

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   8. Add the chopped fresh huacatay, evaporated milk, and the reserved seared chicken with its juices. Cook 8 to 10 minutes more, stirring gently, until the quinoa is tender, the chicken is fully cooked, and the pepián has a creamy, spoonable texture.

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   9. Stir in the fresh cilantro and lime juice. Taste and adjust with the remaining salt if needed.

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    10. Serve hot and finish each portion with crumbled fresh cheese on top.

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    11. If you want to hold the dish before serving, transfer it to an oven-safe dish and keep it warm at 200 °F / 95 °C for up to 10 minutes, without letting it boil.