Cusqueña Serenidad

Introduction

Cusqueña Serenidad is a dish that embodies the harmony and tranquility of the Peruvian Andes. This rustic yet refined recipe brims with the flavors of the region, drawing on ancient cooking techniques and local ingredients. Historically, this dish is enjoyed during serene family gatherings and celebrations to encapsulate the spirit of togetherness and tradition.

Origin and History

Originating from Cusco, a city renowned for its rich cultural heritage and breathtaking landscapes, Cusqueña Serenidad is a reflection of its home’s vibrant tapestry of history and flavor. Traditionally, this dish was often prepared with ingredients native to the Andes, such as quinoa and potatoes, emphasizing the connection between the people and their land. Each bite offers a glimpse into the culinary legacy of the Incan empire and how these age-old traditions continue to flourish today.

Ingredients

• Quinoa - 2 cups
• Potatoes - 3 large, peeled and diced
• Chicken breasts - 2, sliced
• Aji Amarillo paste - 2 tablespoons
• Red onions - 1 medium, chopped
• Garlic - 3 cloves, minced
• Cilantro - 1 bunch, chopped
• Lime - Juice of 1
• Salt - to taste
• Olive oil - 2 tablespoons
• Black pepper - to taste
• Vegetable stock - 4 cups

Preparation

Begin by thoroughly rinsing the quinoa under cold running water to remove its natural coating, which can be bitter. Set aside the washed quinoa to drain well before cooking. Next, prepare the potatoes by peeling and dicing them into uniform pieces to ensure even cooking. Slice the chicken breasts into thin strips. In a small bowl, mix the aji amarillo paste with a bit of lime juice to create a marinade for the chicken, coating it well and allowing it to sit for at least 15 minutes.

Cooking process

1. Heat the olive oil in a large saucepan over medium heat. Add the red onions and sauté until they are translucent.
2. Add the garlic to the pan, cooking until fragrant, then introduce the marinated chicken pieces, sautéing them until the meat is browned on all sides.
3. Pour in the rinsed quinoa into the saucepan, stirring well to incorporate it with the flavors.
4. Introduce the diced potatoes to the mixture, followed by pouring in the vegetable stock.
5. Season the mixture with salt and black pepper to taste.
6. Cover the pot with a lid, reduce the heat to low, and simmer for about 25-30 minutes, stirring occasionally, until the quinoa is tender and the potatoes are cooked through.
7. Turn off the heat and let the dish sit, covered, for an additional 5 minutes to allow the flavors to meld together.

Cooking Time Management

Given its moderate cooking time, using a timer can help ensure each element of the dish is perfectly cooked and flavors are well-balanced.

Serving Suggestions

Once ready to serve, fluff the quinoa with a fork and adjust the seasonings if necessary. Transfer the Cusqueña Serenidad to a large serving dish and garnish generously with chopped cilantro for added freshness. Serve alongside wedges of lime for an extra burst of citrus flavor. Traditionally, Cusqueña Serenidad is enjoyed with family, enhancing the feeling of serenity and unity. It pairs well with light salads or roasted vegetables for a wholesome meal. Enhance the experience by illuminating the table with candles and playing smooth Andean tunes in the background.