🛒 Ingredients
- 600g boneless chicken thighs
- 150g washed quinoa
- 1 medium onion (finely chopped)
- 3 garlic cloves (chopped)
- 1 ripe tomato (crushed)
- 50g fresh cheese (can be goat fresh cheese)
- 100ml unsweetened almond milk
- 1 yellow chili pepper (seedless and finely chopped)
- 1 handful of fresh cilantro (chopped)
- 0.5 teaspoon of ground cumin
- salt to taste
- black pepper to taste
👨🍳 Step-by-step instructions
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Step 1: In the pot, heat 2 tablespoons of olive oil to 200 °C until it starts to lightly smoke. Add the chicken thighs and sear each side for 90 s at 220 °C. The Maillard reaction will create a golden, aromatic crust.
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Step 2: Remove the chicken and set aside. In the same oil, sauté the onion and garlic over medium heat (70 °C) until the onion is translucent; avoid moving them so they don’t break apart.
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Step 3: Add the crushed tomato and yellow chili. Cook for 4 min at 80 °C; the tomato pectin gelatinizes and the broth gains body.
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Step 4: Add the quinoa, cumin, salt, and pepper. Stir well and pour in 500 ml of water. Bring to a boil, reduce to low heat and simmer for 20 min at 80 °C until the quinoa is tender.
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Step 5: Meanwhile, prepare the Huancaína sauce: in a blender, combine fresh cheese, almond milk, remaining yellow chili, 1 tablespoon of olive oil, and a pinch of salt. Blend until you achieve a smooth, lump‑free texture; the emulsion stabilizes when the internal temperature reaches 45 °C.
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Step 6: When the quinoa is ready, return the chicken to the pot, pour the Huancaína sauce, and let everything simmer on low heat for 5 min at 80 °C. The sauce will integrate with the quinoa, forming a rich, uniform layer.
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Step 7: Serve hot, sprinkled with chopped cilantro and a drizzle of extra‑virgin olive oil. If you want an extra touch, add a few bay leaves during the quinoa cooking.
💡 Chef's tip
The secret lies in searing the chicken at 220 °C for 90 s per side; this activates the Maillard reaction without overheating the interior. Then, keeping the broth at 80 °C allows the quinoa to absorb the flavor without the sauce falling apart.
📝 Our take
Es una propuesta que desconcierta al principio pero que conquista al primer bocado. La cremosidad de la salsa envuelve la resistencia al diente de la quinoa, creando un contraste de texturas brutal. No es una simple fusión de moda; el pollo queda increíblemente jugoso al impregnarse del guiso. Comer esto reconforta el alma en los días grises.
🍷 Wine & food pairing
Descorcha una botella de vino blanco seco de la DO Sierras de Málaga, específicamente uno elaborado con la variedad Moscatel de Alejandría. Su perfil aromático y su vibrante acidez cortan la densidad láctica de la huancaína sin competir con el sutil picor del plato.
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