Chicken in Crunchy Bread Cups

Directions for: Peruvian Chicken and Vegetable Quinoa

Ingredients

2 chicken legs, thigh bone removed

2 cup quinoa, precooked

cup vegetable oil

1 cup onion, chopped

3 clove garlic, minced

cup cilantro, chopped

1 cup spinach, chopped

1 cup green peas

cup corn kernels

red bell pepper, julienne

1 medium carrot, julienne

1 Aji Amarillo, pured

1 cup chicken stock

salt and pepper, to taste

fresh cilantro, to garnish

fresh lime, to garnish

Directions

1. Season the chicken with Aji Amarillo, minced garlic, salt and pepper and brown them in hot oil then place in a preheated oven to cook.

2. In the same oil cook; onion & crushed garlic, then add the yellow pepper pure.

3. Add cilantro and spinach and cook for a few seconds to wilt it then add the carrots, peppers, corn kernels.

4. Then add boiling stock and cook until reduced by half stirring occasionally, add the quinoa and taste for correct seasoning, once hot remove from the fire and place on a plate topped with the chicken leg.

See more: Chicken, Rice/Grain, Vegetables, Main, Dinner, Moderate