Warm Lima Bean and Quinoa Tacu Tacu with Aji Mirasol Chicken and Cucumber Criolla Salad

Instructions

1. 1

   1. Season the chicken cutlets with 1 tablespoon aji mirasol paste, the cumin, 1 minced garlic clove, 1/2 teaspoon oregano, 1 tablespoon lime juice, 1 tablespoon oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and let rest in the refrigerator for 15 minutes.

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   2. Meanwhile, make the criolla salad: place the sliced red onion and cucumber in a bowl with 2 tablespoons lime juice, half of the chopped cilantro, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 tablespoon oil. Toss and set aside.

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   3. For the tacu, heat 1 tablespoon oil in a large skillet over medium heat. Add the chopped red onion and cook for 4 minutes until softened. Stir in 2 minced garlic cloves and cook for 30 seconds.

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   4. Add 2 tablespoons aji mirasol paste and cook for 1 minute, stirring. Add the cooked lima beans, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Partially mash the beans with a spoon for a rustic texture.

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   5. Add the cooked quinoa and 2 tablespoons chopped cilantro. Mix for 2 to 3 minutes until a moist but firm mixture forms. Divide into 4 portions and shape into thick patties. Set aside.

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   6. Heat a large nonstick skillet over medium heat with 1/2 tablespoon oil. Brown the tacu tacu patties for 3 to 4 minutes per side until crusty and golden outside and tender inside. Keep warm.

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   7. In the same skillet, add the remaining 1/2 tablespoon oil and cook the marinated chicken over medium-high heat for 3 to 4 minutes per side, until golden and it reaches a safe internal temperature of 165°F and 74°C. Remove and keep covered.

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   8. Lower to medium heat. Add the remaining garlic and sauté for 20 seconds. Pour in the chicken stock, scrape the skillet, and let it reduce for 2 minutes. Adjust with a pinch of salt and the remaining lime juice to make a light pan sauce.

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   9. Serve each portion with one warm tacu patty, the chicken on top or alongside, and some of the pan sauce spooned over. Finish with the cucumber criolla salad and the remaining cilantro on top.

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    10. If you want to keep the dish warm before serving, place the tacu and chicken in a preheated oven at 250°F and 120°C for up to 10 minutes, without drying out the meat.