Smoky Huancaína Chicken with Crispy Quinoa

Instructions

1. 1

   1. Season the chicken breasts with 4 g of salt, black pepper, half of the minced garlic, and the lime juice. Let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Preheat the oven to 400°F / 200°C. Spread the cooked quinoa on a small baking tray, toss it with 1 tablespoon vegetable oil and a pinch of salt, and bake for 15 to 18 minutes at 400°F / 200°C, stirring halfway through, until golden and crisp.

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   3. Meanwhile, heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté the red onion with the remaining garlic for 4 to 5 minutes until softened. Add the ají amarillo paste, smoked paprika, and cumin, and cook 1 more minute to bloom the flavors.

4. 4

   4. Transfer the onion and chili mixture to a blender along with the saltine crackers, fresh white cheese, evaporated milk, and 2 g salt. Blend until smooth and creamy. If needed, add a little more evaporated milk to loosen the sauce. Keep warm.

5. 5

   5. Heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until browned. If the fillets are thick, transfer them to the oven at 375°F / 190°C for 6 to 8 minutes, or until fully cooked through.

6. 6

   6. Slice the chicken thickly or serve whole. Spoon a generous layer of smoky huancaína sauce onto each plate, place the chicken on top, and finish with the crispy quinoa.

7. 7

   7. Garnish each serving with half a boiled egg, chopped fresh cilantro, and sliced black olives. Serve immediately.

8. 8

   8. Taste and adjust with the remaining salt if needed before serving.