Peruvian Quinoa Risotto with Aji Amarillo, Seared Chicken, Corn and Huacatay

Instructions

1. 1

   1. Season the chicken cubes with 4 g (3/4 tsp) salt, black pepper, and lemon juice. Let them rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a wide skillet or shallow pot over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and sear the chicken for 5 to 6 minutes, stirring so it browns on all sides without drying out. Remove and set aside.

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   3. In the same pan, add the remaining oil and the butter. Add the red onion and cook over medium heat for 4 minutes until softened. Add the garlic and cook 30 seconds more.

4. 4

   4. Add the aji amarillo paste and cook for 1 to 2 minutes, stirring, so it loses its raw taste and flavors the base.

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   5. Stir in the rinsed quinoa and cook for 1 minute so it gets coated in the seasoning base. Pour in the white wine and cook for 1 minute until slightly reduced.

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   6. Add the hot chicken broth gradually, about 240 ml (1 cup) at a time, stirring often. Let the quinoa absorb most of the liquid before adding more. This process will take 18 to 20 minutes.

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   7. Halfway through cooking, add the corn kernels so they cook with the quinoa and keep some texture.

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   8. When the quinoa is tender and the mixture is creamy and loose, lower the heat. Add the evaporated milk, chopped huacatay, Parmesan cheese, and fresh cheese. Stir gently until creamy.

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   9. Return the seared chicken to the pan and cook 2 to 3 minutes more, until fully cooked through and well combined. Adjust with the remaining 4 g (3/4 tsp) salt if needed.

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    10. Serve immediately while creamy. If you want to keep it warm before serving, place it in a 200°F / 95°C oven for up to 10 minutes, covered, so it does not dry out.