Inca-style Chicken Steamed Rice (Nasi Tim Ayam)

Ingredients

In this Inca adaptation of Nasi Tim Ayam, we incorporate traditional Inca spices such as cumin, coriander, and chili to infuse the dish with the unique flavors of the Andean region. Additionally, we use local Andean ingredients like quinoa and amaranth to enhance the nutritional profile and add a delightful texture to the dish. We alse have the original recipe for Nasi tim ayam, so you can check it out.

• 2 cups (400g) chicken breast, diced 2 cups (400g) chicken breast, diced
• 1 cup (200g) quinoa 1 cup (200g) quinoa
• 1 cup (200g) amaranth 1 cup (200g) amaranth
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 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): 5g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 30g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the diced chicken, minced garlic, cumin powder, coriander powder, chili powder, salt, and pepper. Mix well and let it marinate for 30 minutes.
2. 2.
   In a steamer, place the quinoa and amaranth. Rinse them thoroughly under cold water. Add the chicken broth and steam for 15 minutes.
3. 3.
   After 15 minutes, add the marinated chicken, chopped onion, and minced garlic to the steamer. Steam for an additional 20 minutes or until the chicken is cooked through.
4. 4.
   Once cooked, fluff the quinoa and amaranth with a fork. Serve the steamed chicken and rice mixture in a bowl, garnished with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly under cold water to remove any bitterness before steaming.
• Amaranth — Like quinoa, rinse the amaranth before steaming to ensure a clean and flavorful result.
• Chicken breast — Ensure the chicken breast is diced into small, even pieces to ensure even cooking throughout the dish.
• Cumin powder — Toasting the cumin powder in a dry pan for a few seconds before using it will enhance its aroma and flavor.
• Coriander powder — Similarly, toasting the coriander powder will bring out its natural oils and intensify its taste.

Tips & Tricks

• For added flavor, you can squeeze some fresh lime juice over the dish before serving.
• If you prefer a spicier kick, you can add a pinch of cayenne pepper or a few slices of fresh chili to the marinade.
• Feel free to customize the dish by adding your favorite vegetables, such as bell peppers or peas, to the steamer along with the chicken and rice.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in a steamer or microwave, adding a splash of water to prevent drying out.
• Experiment with different herbs and spices to create your own unique twist on this Inca-style Chicken Steamed Rice.

Serving advice

Serve the Inca-style Chicken Steamed Rice hot, garnished with fresh cilantro. Accompany it with a side of salsa criolla, a traditional Peruvian onion and tomato salsa, to add a refreshing and tangy element to the dish.

Presentation advice

To elevate the presentation of this dish, mold the steamed chicken and rice mixture into a round shape using a small bowl or ramekin. Carefully invert it onto a plate and garnish with a sprig of fresh cilantro. The vibrant colors of the dish will make it visually appealing and enticing.