Peruvian Aji Amarillo Chicken with Creamy Quinoa and Toasted Corn

Instructions

1. 1

   1. Season the chicken with 5 g (1 tsp) salt, black pepper, half of the minced garlic, and the cumin. Add the lime juice and mix well. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil. Sear the chicken for 4 to 5 minutes per side until browned. Transfer it to a plate; it does not need to be fully cooked yet.

3. 3

   3. In the same skillet, reduce to medium heat and add the red onion with the remaining vegetable oil. Cook for 3 to 4 minutes until softened. Stir in the remaining garlic and the aji amarillo paste, and cook 1 minute more, stirring so it does not stick.

4. 4

   4. Return the chicken to the skillet and add 120 ml (1/2 cup) of the chicken broth. Cover and cook over medium-low heat for 12 to 15 minutes, until the chicken is fully cooked and reaches an internal temperature of 165 °F / 74 °C. Uncover and cook 2 minutes more so the sauce thickens slightly.

5. 5

   5. Meanwhile, in a medium saucepan melt the butter over medium heat. Add the rinsed quinoa and toast it for 1 minute, stirring constantly. Pour in the remaining 360 ml (1 1/2 cups) chicken broth and add the remaining 3 g (1/2 tsp) salt. Once it boils, lower the heat, cover, and cook for 15 minutes until the quinoa is tender.

6. 6

   6. Turn off the heat under the quinoa and let it rest, covered, for 5 minutes. Then stir in the evaporated milk, lime zest, and half of the chopped cilantro. Mix until creamy.

7. 7

   7. Serve a base of creamy quinoa on each plate. Top with the chicken and its aji amarillo sauce, finish with the remaining cilantro, and sprinkle the toasted corn over the top just before serving to keep it crunchy.

8. 8

   8. If you want to hold the dish warm before serving, place it in a preheated oven at 200 °F / 95 °C for up to 10 minutes, lightly covered so it does not dry out.