Rocoto and Passion Fruit Braised Chicken with Green Quinoa and Toasted Corn

Name: Rocoto and Passion Fruit Braised Chicken with Green Quinoa and Toasted Corn
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 5 cloves garlic; 3 tbsp vegetable oil; 2 cups red onion; 2 tbsp ají amarillo paste; 1/3 cup rocoto pepper, seeded and deveined; 1/2 cup passion fruit pulp; 1 1/2 cups chicken broth; 1 tbsp low-sodium soy sauce; 1 tbsp grated panela; 1 1/4 cups white quinoa; 1 cup cilantro; 1 1/2 cups corn kernels; 2 tbsp lime juice; 1 tbsp red wine vinegar; 2 tbsp parsley

An original Peruvian dish featuring browned chicken thighs gently braised in a balanced rocoto, ají amarillo, and passion fruit sauce, served over cilantro green quinoa with toasted corn and fresh criolla onion salad. It has a coastal-Andean profile with moderate heat, bright acidity, and comforting texture.

25 minPrep

45 minCook

70 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
15 g garlic (chopped fino)
45 ml vegetable oil
300 g red onion (a parte diced and otra en pluma fina)
30 g ají amarillo paste
60 g rocoto pepper, seeded and deveined (chopped muy fino)
120 ml passion fruit pulp (without exceso of semillas)
360 ml chicken broth
15 ml low-sodium soy sauce
12 g grated panela (or sugar rubia)
220 g white quinoa (lavada and escurrida)
30 g cilantro (leaves and stalks tiernos chopped)
250 g corn kernels (preferiblemente choclo peruano)
30 ml lime juice
15 ml red wine vinegar
8 g parsley (chopped fino)

Nutrition facts

per serving

468 kcal

Calories

34 g

Protein

33 g

Carbs

22 g

Fat

5 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Soy

Instructions

1
Season the chicken thighs with 4 g (3/4 tsp) of the salt, black pepper, and ground cumin. Add half of the minced garlic and mix well. Let rest for 10 minutes while you prepare the remaining ingredients.
2
Heat 30 ml (2 tbsp) vegetable oil in a wide pot or deep skillet over medium-high heat. Brown the chicken in batches for 3 to 4 minutes per side, until nicely colored. Remove and set aside.
3
In the same pot, reduce to medium heat and add the diced red onion. Cook for 5 minutes, stirring, until translucent and lightly golden. Stir in the remaining garlic, ají amarillo paste, and finely chopped rocoto; cook 2 minutes more until fragrant.
4
Add the passion fruit pulp, chicken broth, soy sauce, and grated panela. Stir well, scraping up any browned bits, and bring to a gentle simmer.
5
Return the chicken and any juices to the pot. Cover partially and cook over medium-low heat for 25 minutes, until the chicken is tender and the sauce has lightly thickened.
6
Meanwhile, place the rinsed white quinoa in a saucepan with 480 ml (2 cups) water and 2 g (1/4 tsp) salt. Bring to a boil, then cover and cook over low heat for 15 minutes. Turn off the heat, let stand for 5 minutes, and fluff with a fork. Mix in half of the chopped cilantro.
7
Heat a separate skillet with the remaining 15 ml (1 tbsp) vegetable oil over medium-high heat. Add the corn kernels and cook for 6 to 8 minutes, stirring occasionally, until lightly toasted in spots. Add a pinch of salt.
8
In a bowl, combine the sliced red onion with the lime juice, red wine vinegar, parsley, the remaining cilantro, and the remaining 2 g (1/4 tsp) salt. Gently massage with clean hands or toss with a spoon and let sit for 5 minutes to make a fresh criolla onion salad.
9
For an optional oven finish, transfer the chicken and sauce to an oven-safe dish and bake for 8 minutes at 400°F (200°C) to slightly concentrate the sauce.
10
Serve a bed of green quinoa on each plate, top with the chicken and plenty of sauce, add the toasted corn on the side, and finish with the fresh criolla onion salad over the top or alongside.

Chef tips

For milder heat, use only half of the rocoto. If the passion fruit pulp is very tart, add 1 extra teaspoon of panela. Rinse the quinoa well until it no longer foams to avoid bitterness.

Substitutions

You can replace the chicken thighs with chicken breast, adjusting the cooking time to prevent dryness. Peruvian choclo can be replaced with sweet corn. If you cannot find panela, use brown sugar. Cilantro may be replaced with a mix of cilantro and parsley, though the flavor will be milder.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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