Atamalado Quinoa with Aji Amarillo, Seared Chicken, Roasted Corn and Huacatay Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the corn kernels with 1 tablespoon vegetable oil, a pinch of salt, and a pinch of black pepper. Spread on a tray and roast for 12 to 15 minutes, stirring halfway through, until lightly browned. Set aside.

2. 2

   Season the chicken breasts with 1 tablespoon lime juice, 1 tablespoon aji amarillo paste, half of the cumin, the dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Let rest for 10 minutes while you prepare the base.

3. 3

   Blend the huacatay leaves with the evaporated milk, 2 tablespoons lime juice, 2 tablespoons red onion, a pinch of salt, and 2 tablespoons chicken stock until smooth and bright green. Set aside.

4. 4

   Heat a medium pot over medium heat. Add 1 tablespoon vegetable oil and cook 3/4 of the chopped red onion for 4 minutes. Add the garlic and cook 1 more minute. Stir in the remaining aji amarillo paste and cook for 2 minutes, stirring, until the flavor base becomes fragrant and glossy.

5. 5

   Add the rinsed quinoa to the pot and stir well with the flavor base for 1 minute. Pour in the hot chicken stock, add 1/2 teaspoon salt, and bring to a gentle boil. Lower the heat, partially cover, and cook for 16 to 18 minutes, stirring occasionally, until the quinoa is tender and creamy.

6. 6

   While the quinoa cooks, heat a large skillet over medium-high heat. Add the remaining tablespoon of vegetable oil and sear the chicken for 4 to 5 minutes per side, until nicely caramelized and the internal temperature reaches 74 °C / 165 °F. Remove from the heat and rest for 5 minutes before slicing.

7. 7

   When the quinoa is tender, stir in the butter, fresh cheese, and half of the roasted corn. Mix gently. Add a little more stock if you want it looser, or cook 1 to 2 more minutes if you prefer it thicker. Adjust with salt, black pepper, and a few drops of lime juice.

8. 8

   Slice the chicken into thick pieces. Serve a generous base of creamy atamalado quinoa, arrange the seared chicken on top, and finish with the remaining roasted corn. Spoon over the huacatay sauce and garnish with the remaining red onion for freshness.