Inca-inspired Quinoa Stew with Spiced Chicken

Ingredients

While the original Kalapurka is a spicy Indian curry made with a variety of spices and ingredients like chicken, onions, tomatoes, and spices like turmeric and chili powder, this Inca-inspired adaptation replaces the Indian spices with traditional Andean flavors. The dish incorporates quinoa, a staple grain of the Inca civilization, and uses Peruvian spices like cumin, paprika, and aji amarillo to infuse the stew with a distinct Andean taste. We alse have the original recipe for Kalapurka, so you can check it out.

• 500g (2 cups) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (2 cups) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup quinoa, rinsed 1 cup quinoa, rinsed
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the aji amarillo paste, ground cumin, paprika, and olive oil. Add the chicken pieces and toss to coat. Let marinate for at least 30 minutes.
2. 2.
   In a large pot, heat some olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the marinated chicken to the pot and cook until browned on all sides.
4. 4.
   Add the diced carrots, potatoes, and red bell pepper to the pot. Stir well to combine.
5. 5.
   Add the rinsed quinoa and chicken broth to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the quinoa and vegetables are tender.
7. 7.
   Serve the Quinoa Stew with Spiced Chicken hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your spice preference. Add more for a spicier stew or reduce for a milder flavor.

Tips & Tricks

• For a vegetarian version, replace the chicken with tofu or tempeh.
• Add a squeeze of lime juice before serving to enhance the flavors.
• Feel free to add other vegetables like corn or peas for added variety.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot and simmer until thickened.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Quinoa Stew with Spiced Chicken in bowls, garnished with fresh cilantro. It pairs well with a side of crusty bread or steamed rice.

Presentation advice

To enhance the presentation, sprinkle some additional paprika and cumin on top of the stew before serving. Serve it in colorful ceramic bowls to showcase the vibrant colors of the dish.