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 cook 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. It is usually served with white rice as a garnish.
It serves: 8 – 10 people