Cusco Sunburst

Introduction to Cusco Sunburst

The Cusco Sunburst is a vibrant and flavorful dish inspired by the rich culinary heritage of the Andean region, particularly the area surrounding Cusco, Peru. This dish is a modern twist on classic Peruvian flavors, incorporating an array of local ingredients with traditional cooking techniques passed down through generations. The Cusco Sunburst embodies the colorful and bold spirit of Peruvian culture, much like the ancient sun worship that was central to the Incan civilization.

This recipe not only pays homage to the vibrant markets of Cusco rich with quinoa, potatoes, and aji amarillo peppers but also celebrates the fusion of indigenous ingredients with European influences introduced during the colonial era.

Ingredients

• Quinoa - 1 cup
• Purple Potatoes - 2 large
• Aji Amarillo - 2 tablespoons, paste
• Chicken Breast - 1 pound, boneless and skinless
• Lime - 1, juiced
• Red Onion - 1, diced
• Garlic - 2 cloves, minced
• Cilantro - 1/4 cup, chopped
• Olive Oil - 2 tablespoons
• Chicken Broth - 2 cups
• Salt - to taste
• Black Pepper - to taste
• Avocado - 1, sliced

Preparation

Step 1: Prepare the Quinoa

Rinse the quinoa thoroughly under cold water to remove its natural coating, which can make it taste bitter. In a medium-sized pot, combine 1 cup of rinsed quinoa with 2 cups of chicken broth. Bring this mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed.

Step 2: Cook the Potatoes

While the quinoa is cooking, peel and dice the purple potatoes. In a separate pot, bring water to a boil, add a pinch of salt, and then the diced purple potatoes. Boil them until they are fork-tender, approximately 10 minutes. Drain the water and set aside.

Step 3: Prepare the Chicken

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and red onion, sautéing them until they are fragrant and the onion is translucent. Add the chicken breast, seasoned with salt and black pepper. Cook the chicken until it is browned on the outside and cooked through, about 10 minutes. Add the aji amarillo paste and the juice of 1 lime to the pan, stirring to coat the chicken with the vibrant sauce.

Step 4: Combine Ingredients

In a large serving bowl, combine the cooked quinoa, boiled purple potatoes, and chicken mixture. Toss everything together gently to ensure the vibrant sauce coats all of the ingredients evenly. Adjust seasoning with more salt and black pepper if necessary. Garnish with freshly chopped cilantro and slices of avocado.

Serving Suggestions

The Cusco Sunburst is best enjoyed fresh and warm. Serve it immediately after preparation to fully experience the melding of flavors and textures. Pair the dish with a crisp and refreshing beverage, such as a chilled glass of chicha morada or a fruity white wine, to complement the spicy notes of the aji amarillo and the creamy contrast of the avocado.

Cooking Time

For more accurate timings, refer to a cooking timer to ensure each component of the Cusco Sunburst is prepared perfectly.