Quinoa and Corn Tacu with Ají Amarillo Chicken, Huacatay Sauce and Roasted Tomato

Name: Quinoa and Corn Tacu with Ají Amarillo Chicken, Huacatay Sauce and Roasted Tomato
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.3 lb chicken breast; 3 cups cooked quinoa; 1 1/2 cups corn kernels; 1 1/4 cups red onion; 1 tbsp garlic; 4 tbsp ají amarillo paste; 2 units eggs; 3.5 oz fresh cheese; 1 packed cup huacatay leaves; 1/2 cup evaporated milk; 2 medium tomatoes; 4 tbsp vegetable oil; 3/4 cup chicken broth; 3 tbsp cornmeal; 2 tbsp lime juice; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 1/2 tsp salt; 1 tsp black pepper

An original Peruvian main dish that reimagines tacu tacu with a golden quinoa and corn base, topped with juicy chicken in ají amarillo sauce, a fresh huacatay cream, and roasted tomatoes. It blends coastal and Andean flavors in a colorful, comforting homemade preparation.

25 minPrep

40 minCook

65 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

600 g chicken breast (cut into medium cubes)
450 g cooked quinoa (cold or room temperature)
240 g corn kernels (cooked)
180 g red onion (small diced, divided)
18 g garlic (minced, divided)
60 g ají amarillo paste (divided)
2 units eggs (beaten)
100 g fresh cheese (for the huacatay sauce)
20 g huacatay leaves (fresh)
120 ml evaporated milk (for the sauce)
300 g tomatoes (cut into wedges)
60 ml vegetable oil (divided)
180 ml chicken broth (or water)
24 g cornmeal (to help bind the tacu)
30 ml lime juice (freshly squeezed)
2 g ground cumin (divided)
1 g dried oregano (for the tomatoes)
8 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

534 kcal

Calories

38 g

Protein

34 g

Carbs

27 g

Fat

4 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the tomatoes on a tray and toss them with 1 tablespoon vegetable oil, dried oregano, a pinch of salt, and a pinch of black pepper. Roast for 18 minutes, until browned at the edges and juicy.
2
Season the chicken breast with 1 tablespoon lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground cumin. Set aside while you prepare the base.
3
In a large bowl, combine the cooked quinoa, corn kernels, half of the diced red onion, half of the minced garlic, the beaten eggs, cornmeal, 1 tablespoon ají amarillo paste, 1/2 teaspoon ground cumin, and a pinch of salt. Mix well until you have a moist mixture that can be compacted.
4
Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the quinoa and corn mixture, shaping it into 4 compact portions. Cook for 4 to 5 minutes per side, pressing gently with a spatula, until each tacu is golden and firm. Remove and keep warm.
5
In the same skillet, add 1 tablespoon vegetable oil and sauté the remaining red onion for 3 minutes. Add the remaining garlic and cook for 30 seconds. Stir in the remaining 3 tablespoons ají amarillo paste and cook for 1 minute to remove the raw taste.
6
Add the seasoned chicken to the skillet and brown for 4 minutes, stirring occasionally. Pour in the chicken broth and cook over medium heat for 8 to 10 minutes, until the chicken is cooked through and the sauce is slightly thickened. Add the remaining tablespoon of lime juice and adjust with salt and black pepper.
7
For the huacatay sauce, blend the fresh cheese, huacatay leaves, evaporated milk, 1 tablespoon vegetable oil, and a pinch of salt until smooth and bright green. If you want a thinner texture, add 1 to 2 tablespoons of water.
8
Serve by placing one quinoa and corn tacu on each plate. Spoon the ají amarillo chicken and its sauce on top, add the roasted tomatoes on the side, and finish with spoonfuls of huacatay sauce over the chicken or around the plate.
9
If needed, reheat before serving over low heat in a skillet or in the oven at 160 °C / 325 °F for 8 to 10 minutes to keep the tacu firm and the chicken juicy.

Chef tips

For a nicely browned tacu, use cold quinoa and do not move the portions before a crust forms. Add the huacatay sauce at the end to preserve its fresh color and herbal aroma.

Substitutions

You can replace fresh cheese with firm ricotta or mild feta. If fresh huacatay is unavailable, use a smaller amount of mint and cilantro for a different but pleasant herbal profile. Chicken breast can be replaced with boneless chicken thigh.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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