Inkan Heat Wave

The Inkan Heat Wave is an invigorating dish that draws inspiration from the vibrant flavors of Peruvian cuisine. Known for its use of spices and peppers, this dish captures the essence of the Andes with a fiery kick. Historically, the Incas cherished their native ingredients, and this recipe celebrates those traditional flavors while adding a modern twist. Perfect for spice lovers, the Inkan Heat Wave is sure to warm your senses and transport you to the heart of Peru.

Ingredients

• Quinoa: 1 cup
• Chicken breast: 2 pieces, cubed
• Aji Amarillo paste: 2 tablespoons
• Red bell pepper: 1, diced
• Onion: 1, chopped
• Garlic: 3 cloves, minced
• Black beans: 1 can, drained
• Lime: Juice of 1
• Cilantro: ½ cup, chopped
• Olive oil: 3 tablespoons
• Salt: To taste
• Black pepper: To taste
• Avocado: 1, sliced

Preparation

Before starting, gather all your ingredients. Ensuring everything is prepped and ready will streamline the cooking process. Starting with the quinoa, rinse it thoroughly under cold water to remove any bitterness. Set aside.

Marinating the Chicken

1. In a bowl, combine cubed chicken breast, aji amarillo paste, lime juice, and a tablespoon of olive oil.
2. Season with salt and black pepper to taste, mixing thoroughly.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Cooking the Quinoa

1. In a medium saucepan, add rinsed quinoa and 2 cups of water.
2. Bring to a boil, then reduce to a simmer.
3. Cover and cook for 15-20 minutes until quinoa is fluffy and water is absorbed. Adjust timing with a cooking timer if necessary.
4. Fluff with a fork and set aside.

Stir-Frying Vegetables

1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. Add onion and garlic, sauté until onion is translucent.
3. Add red bell pepper and continue to sauté until peppers are soft.
4. Stir in black beans, cooking until heated through.

Combining Ingredients

1. Remove vegetables from skillet and set aside.
2. In the same skillet, add marinated chicken.
3. Cook over medium heat until chicken is fully cooked, approximately 7-10 minutes. Check with a cooking timer to avoid overcooking.
4. Mix chicken, cooked quinoa, and sautéed vegetables together.
5. Garnish with cilantro and avocado slices.

Enjoying the Inkan Heat Wave

This dish is best enjoyed fresh and warm. The blend of spicy aji amarillo, nutty quinoa, and refreshing lime zest creates a harmonious flavor that delights the palate. Pair it with a simple cucumber salad or a cold beer to balance the heat. Revel in the bold, authentic tastes, and feel free to adjust the spice level according to your preference.

Whether served as a hearty dinner or an impressive party dish, the Inkan Heat Wave promises a culinary journey to the rich landscapes of Peru. With each bite, savor the essence of the Andes and enjoy the warmth of Inkan hospitality in your own home.