Quito-Style Quinoa Timbale with Achiote Chicken, Sweet Corn Sauce, and Pickled Red Onion

Instructions

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   1. In a bowl, mix the chicken with achiote paste, half of the chopped garlic, 1 tablespoon (15 ml) lime juice, 1 tablespoon (15 ml) vegetable oil, 1/2 teaspoon cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let it rest for 15 minutes while you prepare the rest.

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   2. Place the sliced red onion in another bowl with 3 tablespoons (45 ml) lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Gently massage with your hands and set aside to pickle.

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   3. Put the quinoa in a medium pot with 480 ml (2 cups) water and 1/2 teaspoon salt. Bring to a boil over medium heat, then lower the heat, cover, and cook for 15 minutes until tender. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

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   4. While the quinoa cooks, heat a large skillet over medium heat. Add 1 tablespoon (15 ml) vegetable oil and brown the marinated chicken for 6 to 8 minutes, stirring, until fully cooked and lightly caramelized. Keep warm.

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   5. In the same skillet, add the butter and chopped red onion. Cook for 3 minutes until softened. Stir in the remaining garlic, 1/2 teaspoon cumin, and 200 g (about 1 1/3 cups) corn kernels. Cook for 4 minutes, stirring.

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   6. Transfer the corn mixture to a blender with the milk and 60 g (2 oz) of the fresh cheese. Blend until creamy. Return the sauce to the skillet and cook over low heat for 3 to 4 minutes, seasoning with 1/2 teaspoon salt and the remaining pepper. If you want to keep it warm without boiling, you may hold it in a 200 °F / 95 °C oven in an oven-safe dish.

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   7. Sauté the remaining 100 g (about 2/3 cup) corn kernels in a small dry skillet for 2 minutes to deepen their flavor. Mix them with the cooked quinoa and half of the chopped cilantro.

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   8. To plate, place lettuce leaves on each plate. On top, use a ring mold or cup to shape a timbale with the quinoa and corn. Add the achiote chicken over or beside the timbale, spoon over the hot corn sauce, and finish with the remaining fresh cheese, the remaining cilantro, and the pickled red onion.

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   9. Serve immediately, with the sauce hot and the pickle fresh for contrast in texture and flavor.