Chicken and quinoa chili (VIDEO RECIPE)

Chicken aji is an iconic dish in our cuisine and beloved by millions of Peruvians. However, did you know there's a different way to prepare it? That's right, with quinoa! This variation offers a unique alternative by incorporating this magical food that not only adds flavor but also health benefits.

Quinoa, considered a superfood, is the star ingredient in this recipe. It's highly nutritious and offers a wide range of health benefits. It's an excellent source of plant-based protein. Furthermore, it contains all the essential amino acids, making it a complete protein.

Chicken chili, on the other hand, provides a generous amount of lean protein from chicken, a meat low in saturated fat. Chicken is an excellent source of B vitamins, such as vitamins B3 and B6, which are essential for energy metabolism and the proper functioning of the nervous system.

In short, chicken and quinoa chili is a delicious combination of flavors and textures that will not only satisfy your taste buds but also provide numerous nutritional benefits. This recipe is a healthy and delicious option to include in your diet. Don't wait any longer to try this exquisite dish!

INSTRUCTIONS

• In a pot, boil the chicken with the carrot, celery, and half an onion. When the chicken is cooked, remove it. Set the meat and broth aside separately.
• Wash the quinoa in a bowl of water. Rub with both hands, then drain and finish rinsing under running tap water.
• Place the quinoa in a pot. Cover with water and boil until cooked through. Stir periodically to prevent sticking and add water little by little if necessary.
• Let it cool slightly and then blend the quinoa. Set aside.
• Remove the veins and seeds from the chili peppers. Then, blanch them in boiling water for about 10 minutes. Let them cool and peel them.
• In a frying pan, add a drizzle of oil. Add a diced onion. When it becomes translucent, add the garlic and yellow chili pepper. Season with salt and pepper to taste. To give the dish more color, add ½ teaspoon of turmeric.
• Add the shredded chicken to the dressing. Add the blended quinoa to the pot, along with the milk and ground pecans.
• Adjust the seasoning. If necessary, add a little broth to achieve the desired consistency.
• Serve with boiled potatoes and rice. Garnish with chopped parsley, egg, and olives.