Peruvian Chicken in Ají Amarillo Sauce with Crispy Quinoa

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Spread the cooked quinoa on a small baking tray, toss it with 1 tablespoon vegetable oil, a pinch of salt, and a little black pepper. Bake for 18 to 20 minutes at 220 °C / 425 °F, stirring halfway through, until dry and crisp.

2. 2

   While the quinoa bakes, season the chicken thighs with ground cumin, dried oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Transfer to a plate.

4. 4

   In the same skillet, add the remaining tablespoon of vegetable oil. Sauté half of the diced red onion and the garlic for 2 to 3 minutes over medium heat, until the onion is soft and fragrant.

5. 5

   Add the ají amarillo paste and cook 1 minute more, stirring so it blends with the onion and garlic. Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits.

6. 6

   Reduce the heat to medium-low, add the evaporated milk, and return the chicken to the skillet. Cook for 12 to 15 minutes, turning once, until the chicken is fully cooked and the sauce is slightly thickened.

7. 7

   Turn off the heat and stir in the lime juice. Taste the sauce and adjust with the remaining salt and black pepper if needed.

8. 8

   Toss the sliced red onion with half of the chopped fresh cilantro to make a fresh garnish.

9. 9

   Serve the chicken with plenty of ají amarillo sauce, scatter the crispy quinoa on top, finish with the red onion and cilantro mixture, and garnish with the remaining fresh cilantro.