Chicken in Purple Corn Reduction with Toasted Quinoa, Aji Amarillo and Creole Cucumber Salad

Instructions

1. 1

   Season the chicken with 1 tablespoon (15 ml) vegetable oil, half of the garlic, the cumin, oregano, 1 tablespoon (15 g) aji amarillo paste, salt, and black pepper. Let it rest for 10 minutes while you prepare the other ingredients.

2. 2

   Heat a medium pot over medium heat and dry-toast the quinoa for 3 to 4 minutes, stirring, until nutty. Add 360 ml (1.5 cups) chicken stock and a pinch of salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let rest for 5 minutes, and fluff with a fork.

3. 3

   While the quinoa cooks, heat a wide skillet or shallow pot over medium-high heat with 1 tablespoon (15 ml) oil. Brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and set aside.

4. 4

   In the same skillet add the remaining tablespoon of oil, the diced red onion, and the rest of the garlic. Cook for 3 minutes until the onion is glossy and softened. Stir in the aji panca paste and the remaining tablespoon of aji amarillo paste, and cook for 1 minute.

5. 5

   Pour in the purple corn drink and the remaining 120 ml (0.5 cup) chicken stock. Scrape the bottom to release the browned bits. Return the chicken to the skillet, cover partially, and cook over medium-low heat for 18 to 20 minutes, until the chicken is tender and the sauce is lightly thickened.

6. 6

   Meanwhile, combine in a bowl the sliced red onion, cucumber, tomato, red vinegar, lime juice, half of the chopped cilantro, and a pinch of salt. Let it stand for 10 minutes to create the cucumber creole salad.

7. 7

   For a glossier finish, transfer the skillet to an oven preheated to 400°F / 200°C for 5 minutes uncovered to reduce the sauce a bit more. If preferred, you can also reduce it on the stovetop over medium heat for 2 to 3 minutes.

8. 8

   Serve a bed of toasted quinoa on each plate. Top with the chicken and plenty of purple corn and chile sauce. Add the cucumber salad on the side. Finish with the remaining cilantro and the chopped roasted peanuts.