Coastal Quinoa Pepián with Golden Chicken, Loche Squash and Botija Olives

Instructions

1. 1

   Season the chicken breast fillets with 4 g (3/4 tsp) salt, black pepper, cumin, oregano, and 15 ml (1 tbsp) fresh lime juice. Let them rest for 10 minutes while you prepare the base.

2. 2

   Heat a medium pot over medium heat. Add 15 ml (1 tbsp) vegetable oil and sauté the red onion for 5 minutes until translucent. Add the garlic and ají amarillo paste, and cook 2 minutes more, stirring so it does not stick.

3. 3

   Add the diced loche squash and half of the fresh cilantro. Pour in 240 ml (1 cup) chicken stock and cook over medium heat for 8 to 10 minutes, until the squash is very tender.

4. 4

   Transfer the squash mixture to a blender with the evaporated milk and blend until smooth. If your blender has a heat setting, do not exceed 140°F / 60°C while blending; otherwise vent the lid and hold it with a towel.

5. 5

   Return the blended mixture to the pot. Add the rinsed white quinoa, 600 ml (2 1/2 cups) hot chicken stock, and the remaining salt. Cook over medium-low heat for 15 minutes, stirring from time to time, until the quinoa is cooked and the texture is creamy and spoonable.

6. 6

   Meanwhile, heat a large skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil. Sear the chicken fillets for 4 to 5 minutes per side until well browned and they reach a safe internal temperature of 165°F / 74°C. Remove and let rest for 5 minutes.

7. 7

   In the same skillet, add the remaining oil and sauté the cooked corn kernels for 2 minutes to deepen their flavor. Set aside.

8. 8

   When the quinoa is ready, stir in the ground toasted peanuts, the remaining fresh cilantro, the botija olives, and 60 g (2 oz) of the queso fresco. Cook 2 minutes more; if it looks too thick, add the remaining stock gradually until you reach a creamy, loose consistency.

9. 9

   Slice the golden chicken into thick pieces. Serve a generous base of quinoa pepián, arrange the chicken on top, and finish with the sautéed corn, the remaining queso fresco, and a few drops of the remaining lime juice.

10. 10

    If you want to keep the dish warm before serving, cover it and place it in the oven at 200°F / 95°C for up to 10 minutes, without letting it boil, to preserve the creamy texture.