Creamy Rocoto Peanut Chicken with Green Quinoa and Toasted Corn

Instructions

1. 1

   1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, half of the chopped garlic, and the lime juice. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Rinse the quinoa under cold water until it stops foaming. Place it in a saucepan with 480 ml (2 cups) water and 2 g (1/4 tsp) salt. Bring to a boil, then lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, add half of the chopped cilantro, fluff with a fork, cover again, and let it rest for 5 minutes.

3. 3

   3. Heat a large skillet or wide pot over medium-high heat for 2 minutes. Add 30 ml (2 tbsp) vegetable oil and brown the chicken for 3 to 4 minutes per side until colored. If you prefer to finish it in the oven, preheat to 400°F / 200°C and bake the browned chicken for 8 to 10 minutes after searing; otherwise, finish cooking it in the sauce in the next steps. Remove the chicken and set aside.

4. 4

   4. In the same skillet, reduce to medium heat and add the red onion, with the remaining oil if needed. Cook for 5 minutes until softened. Add the rest of the garlic, rocoto paste, ají panca paste, and dried oregano. Cook for 2 minutes, stirring constantly so the pastes sauté without burning.

5. 5

   5. Add the ground peanuts, chicken stock, and evaporated milk. Stir until the sauce is smooth. Cook over medium-low heat for 4 to 5 minutes, stirring, until slightly thickened.

6. 6

   6. Return the chicken to the skillet along with any reserved juices. Cook over low heat for 8 to 10 minutes, turning once, until the chicken is fully cooked and the sauce clings to it. Adjust with the remaining 2 g (1/2 tsp) salt if needed. Add the crumbled fresh cheese and half of the remaining cilantro; stir gently so the cheese softens without fully disappearing.

7. 7

   7. While the chicken finishes cooking, heat another skillet over medium heat. Melt the butter, add the well-drained cooked corn kernels, and sauté for 5 to 7 minutes until lightly golden and toasted in spots. Add a pinch of salt and stir.

8. 8

   8. To serve, place a base of green cilantro quinoa on each plate, arrange the chicken on top with plenty of rocoto-peanut sauce, and finish with the toasted corn and the rest of the chopped cilantro.