Ingredients

• 4 units Boneless, skinless chicken thighs
• 2 tablespoons Huacatay paste (Peruvian black mint paste)
• 4 units Garlic cloves
• 2 tablespoons Lime juice
• 3 tablespoons Vegetable oil
• 1 cup Tricolor quinoa
• 2 cups Vegetable broth
• 3-4 tablespoons Aji amarillo paste
• 0.5 unit Red onion (small)
• 0.5 cup Evaporated milk or heavy cream
• 0.25 cup Fresh cheese (like queso fresco) or grated Parmesan
• 0.25 cup Fresh cilantro, chopped
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   In a bowl, combine 2 tablespoons of huacatay paste, 2 crushed garlic cloves, lime juice, 1 tablespoon of vegetable oil, salt, and pepper. Coat the chicken thighs with this marinade and let rest for at least 15 minutes (ideally 1 hour or more in the refrigerator).

2. 2

   Rinse the quinoa and cook it with the vegetable broth according to package instructions (usually 1 cup of quinoa to 2 cups of liquid, brought to a boil then simmered covered for 15-20 minutes). Drain and set aside.

3. 3

   Meanwhile, prepare the ají amarillo sauce: finely chop the half red onion and the remaining 2 garlic cloves. In a saucepan, heat 2 tablespoons of vegetable oil and sauté the onion and garlic until translucent.

4. 4

   Add the ají amarillo paste and cook for 2-3 minutes, stirring. Stir in the evaporated milk (or cream) and cheese. Simmer gently for 5 minutes, then remove from heat and blend with an immersion blender or regular blender until smooth and creamy. Season with salt and pepper to taste.

5. 5

   In a large skillet, heat the remaining vegetable oil over medium-high heat. Sear the marinated chicken thighs for 5-7 minutes per side, or until golden brown and fully cooked.

6. 6

   Serve the chicken over a bed of tricolor quinoa, generously topped with the creamy ají amarillo sauce. Garnish with fresh chopped cilantro.