Peruvian & World Recipes

Chicken Quinoa Medley Recipe

Chicken Quinoa Medley
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Chicken Quinoa Medley

Course: Main DishesCuisine: Peruvian
Servings

10

servings

Savor the taste of Peru with our Chicken Quinoa Medley. Sauté chicken, onion, and garlic in corn oil. Cook white quinoa in chicken broth, add Aji Colorado and Aji Amarillo paste, and season with salt and pepper. Garnish with parsley and queso fresco for a delightful South American fusion.

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Ingredients

  • 4 boneless skinless chicken breasts

  • 1 small diced red onion

  • 3 Tbsp Garlic paste

  • 1/4 cup corn oil

  • 1 lb. white quinoa

  • 6 cups chicken broth

  • 3 Tbsp Aji Colorado paste

  • 3 Tbsp Aji Amarillo paste

  • Pinch salt and pepper

  • 1 hand full chopped parsley

  • 10 oz. queso fresco

Directions

  • Cut the chicken in cubes of one inch.
  • In a dry pot sauté the chicken in corn oil over high heat. Add the onion and stir until is golden brown; add Aji Amarillo, Aji Colorado, garlic, and sauté.
  • When everything is cooked add the quinoa and broth to boil in low heat for 20 minutes.
  • Add salt and pepper at the end.
  • To plate; topped with queso fresco and chopped parsley.

Notes

  • Chicken Quinoa Medley is usually served with white rice as a garnish.

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