Peruvian Aji Amarillo Chicken with Creamy Quinoa and Toasted Corn

Instructions

1. 1

   In a bowl, mix the chicken with 1 tablespoon (15 g) of aji amarillo paste, half of the garlic, the lime juice, cumin, oregano, 1 teaspoon of salt, and black pepper. Let it rest in the refrigerator for 15 minutes.

2. 2

   Heat a large skillet over medium-high heat with 1 tablespoon (15 ml) of vegetable oil. Sear the chicken for 3 to 4 minutes per side until nicely browned. Remove and set aside; it does not need to be fully cooked at this stage.

3. 3

   In the same skillet, add the remaining 1 tablespoon (15 ml) of vegetable oil and the red onion. Cook for 4 minutes until softened. Stir in the rest of the garlic and the remaining aji amarillo paste, and cook 1 minute more, stirring so it does not stick.

4. 4

   Pour 240 ml (1 cup) of chicken broth into the skillet and scrape the bottom to release the flavorful bits. Return the chicken to the skillet, lower to medium heat, and cook covered for 12 to 15 minutes, until the chicken is fully cooked and the sauce has slightly thickened. If using a thermometer, the center of the chicken should reach 165°F (74°C).

5. 5

   Meanwhile, in a medium pot, bring the quinoa and the remaining 240 ml (1 cup) of chicken broth to a boil. Reduce to low heat, cover, and cook for 15 minutes until the quinoa is tender and the liquid is almost absorbed.

6. 6

   Add the evaporated milk, butter, lime zest, and 70 g (about 2.5 oz) of the queso fresco to the quinoa. Cook over low heat for 2 to 3 minutes, stirring, until creamy. Adjust with the remaining salt to taste.

7. 7

   In a small dry skillet, toast the corn over medium heat for 4 to 5 minutes, stirring often, until it develops golden spots and a sweet aroma.

8. 8

   Serve a base of creamy quinoa on each plate. Top with the chicken and its sauce, scatter over the toasted corn, and finish with the remaining queso fresco and chopped cilantro.

9. 9

   If you want to keep everything warm before serving, you can place the chicken skillet or an oven-safe serving dish in a 200°F (95°C) oven for up to 10 minutes without letting the sauce boil.