Cusqueño Spirito

Background

Cusqueño Spirito is a traditional dish that originates from the highlands of Peru, particularly the historic city of Cusco. Known for its rich cultural heritage and breathtaking landscapes, Cusco is also renowned for its culinary delights. This dish is a fusion of indigenous Andean ingredients and Spanish culinary influences. Often savored during festive occasions, Cusqueño Spirito captures the essence of Peruvian cuisine, offering a perfect blend of flavors and textures.

Ingredients

• Quinoa - 1 cup
• Aji Panca (Peruvian red pepper paste) - 2 tablespoons
• Chicken Breast - 1 lb, diced
• Sweet Potatoes - 2, peeled and cubed
• Corn - 1 cup, fresh or frozen
• Lime - 1, juiced
• Cilantro - 1/4 cup, chopped
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Olive Oil - 3 tablespoons
• Salt - To taste
• Black Pepper - To taste

Preparation

1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Lower the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy.
3. Meanwhile, in a large skillet, heat the olive oil over medium heat.
4. Add the onion and garlic, sautéing until they become translucent.
5. Add the aji panca paste and cook for another 2 minutes to release its flavors.
6. Add the chicken breast pieces and cook, stirring occasionally, until they are browned and cooked through.
7. Incorporate the cubed sweet potatoes and corn, stirring to combine with the chicken and spices. Cook until the sweet potatoes are tender, about 10 minutes.
8. Once the quinoa is cooked, fluff it with a fork and add it to the skillet. Stir to combine all the ingredients well.
9. Season with salt and black pepper to your taste.
10. Remove the skillet from heat and stir in the chopped cilantro and lime juice for a fresh finish.

Cooking Process

To ensure the best results, follow the steps carefully, maintaining adequate heat levels during the cooking process. Set timers to avoid overcooking or burning any ingredients, especially the quinoa which tends to cook quickly once it absorbs the boiling water. The key to this dish lies in the harmonious blend of flavors from the aji panca paste and the earthiness of quinoa, complemented by the sweetness of sweet potatoes and corn.

Enjoying the Meal

Cusqueño Spirito is best served hot, allowing the vibrant flavors to meld together beautifully. It can be garnished with more fresh cilantro for an aromatic touch. Pair this dish with a refreshing glass of traditional Peruvian chicha or a simple lime-infused water for a complete experience. This dish can indeed bring the essence of Peruvian cuisine to your dining table, fostering a connection with the rich cultural history of the Andes.