Taste Peru: Chicken & Quinoa Bowl with Spicy Rocoto Sauce
Taste Peru: Chicken & Quinoa Bowl with Spicy Rocoto Sauce brings the vibrant, bold essence of Peruvian cuisine right to your kitchen.This dish perfectly marries the hearty protein of tender chicken with the nutty textures of fluffy quinoa, all elevated by the fiery, tangy depth of authentic spicy rocoto sauce. Inspired by the highlands and coasts of Peru, where layers of flavor and spice define every bite, this bowl is as nourishing as it is visually stunning, inviting you to embark on a culinary journey with every forkful.
Prep and Cook Time
- Planning: 20 minutes
- Cooking: 30 minutes
- Total Time: 50 minutes
Yield
serves 4 generous bowls
Difficulty Level
Medium – approachable for home cooks ready to explore new flavors and techniques.
Ingredients
- For the Chicken & Quinoa Bowl:
- 1½ lbs boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
- 1 cup red quinoa, rinsed thoroughly
- 2 cups low-sodium chicken broth
- 1 medium red onion, thinly sliced
- 1 large red bell pepper, sliced into strips
- 1 cup fresh corn kernels (or frozen, thawed)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, chopped for garnish
- Juice of 1 lime
- For the Spicy Rocoto sauce:
- 3 fresh rocoto peppers, seeded and chopped (or substitute with 2 fresh red jalapeños + 1 small red bell pepper for milder heat)
- 1 small red onion, roughly chopped
- 2 cloves garlic
- 1 tbsp fresh lime juice
- 2 tbsp mayonnaise or full-fat Greek yogurt (for creaminess)
- 1 tsp apple cider vinegar
- Salt, to taste
- 1 tbsp olive oil
Instructions
- Prepare the Quinoa: In a medium saucepan, combine rinsed quinoa and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and broth is absorbed. Fluff with a fork and set aside.
- Cook the Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat.Season chicken pieces with cumin, smoked paprika, salt, and pepper. Add chicken to skillet and sauté until golden brown and cooked through, about 7-8 minutes. Remove chicken and keep warm.
- Sauté the Vegetables: In the same skillet, add remaining olive oil. Sauté red onion and red bell pepper until softened but still vibrant, about 5 minutes. Add corn and garlic; cook for an additional 2 minutes, stirring continuously to prevent sticking.
- craft the Spicy Rocoto Sauce: In a blender or food processor, combine rocoto peppers, red onion, garlic, lime juice, mayonnaise, apple cider vinegar, olive oil, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning and heat level by adding more lime juice or blending in additional peppers carefully.
- Assemble the Bowls: Divide quinoa evenly between bowls. Top with sautéed vegetables and perfectly cooked chicken. Drizzle a generous amount of spicy rocoto sauce on top.
- Garnish and Serve: Sprinkle freshly chopped cilantro and a squeeze of lime over each bowl for brightness.
Tips for Success
- Balancing Heat: When handling rocoto peppers, wear gloves to avoid irritation. If you prefer milder heat, substitute with red jalapeños and sweet red bell peppers.
- Quinoa Perfection: Rinsing quinoa thoroughly before cooking removes the natural bitterness of saponins and ensures a cleaner, nuttier flavor.
- Make Ahead: Prepare the spicy rocoto sauce up to two days in advance – flavors deepen wonderfully after resting in the fridge.
- Protein Swap: For a lighter option, substitute chicken thighs with chicken breasts or firm tofu for a vegetarian twist.
- Extra Crunch: Toasted pumpkin seeds or crushed cancha corn can add authentic Peruvian textural contrast when sprinkled on top.
Serving Suggestions
Serve thes vibrant bowls with a side of freshly sliced avocado or crisp baby arugula dressed simply with lemon juice and olive oil. For an added burst of flavor,accompany your dish with Peruvian Causa Limeña,a classic mashed potato appetizer lending a creamy counterpoint to the spicy bowl.
This dish shines beautifully when presented in rustic ceramic bowls that highlight its lively reds, oranges, and greens. The creamy, fiery rocoto sauce can also be served on the side for dipping – farm-fresh bread or classic Peruvian cancha corn pairs perfectly for that satisfying crunch.
| Nutrient | Per Serving |
|---|---|
| Calories | 480 kcal |
| Protein | 38 g |
| Carbohydrates | 40 g |
| Fat | 15 g |
For further exploration of Peruvian flavors, learn about the integral use of native ingredients in Peruvian cooking, such as ají peppers and exotic grains, to deepen your culinary repertoire and savor the authentic tastes of Peru from your own kitchen.
Q&A
Q&A: Taste Peru – Chicken & Quinoa Bowl with Spicy Rocoto Sauce
Q1: What makes the Chicken & Quinoa Bowl a true taste of Peru?
A1: This bowl captures the vibrant flavors of Peru by combining nutrient-packed quinoa, a staple of the Andes, with succulent, marinated chicken. Topped with the fiery and aromatic rocoto sauce-a hallmark of Peruvian cuisine-it’s a delicious balance of tradition and healthful modernity.
Q2: What exactly is rocoto sauce?
A2: Rocoto sauce is made from rocoto peppers, a unique variety native to Peru.These peppers pack a potent, fruity heat that’s hotter than jalapeños but with a complex flavor profile. Blended with fresh ingredients like lime, garlic, and cilantro, the sauce adds a spicy and refreshing kick to the dish.
Q3: Why quinoa in this dish? Isn’t it just a grain?
A3: Quinoa is much more than a grain-it’s a superfood. Originating from the Andes, it’s rich in protein, fiber, and essential amino acids, making it a powerhouse of nutrition. In the bowl,its nutty flavor and fluffy texture provide a perfect canvas for the bold Peruvian flavors.
Q4: How is the chicken prepared to complement the quinoa and rocoto sauce?
A4: The chicken is typically marinated with customary Peruvian seasonings like cumin, garlic, and a hint of citrus, then grilled or pan-seared to juicy perfection. This savory, slightly smoky profile balances the heat of the rocoto sauce and the earthiness of the quinoa beautifully.
Q5: Can this bowl be customized to suit different dietary preferences?
A5: Absolutely! While chicken pairs wonderfully here, you can swap it for grilled vegetables, tofu, or even a fried egg for a vegetarian take.You can also adjust the level of spiciness by moderating the amount of rocoto sauce or combining it with a cooling ingredient like avocado.
Q6: What sides or accompaniments go well with this Chicken & Quinoa Bowl?
A6: Light and fresh sides like a crisp Peruvian corn salad or pickled red onions complement the bowl’s bold flavors. A simple green salad with a citrus vinaigrette also enhances the vibrant, tangy elements of the dish without overpowering it.
Q7: Is rocoto pepper readily available outside Peru?
A7: Rocoto peppers can be elusive internationally but are increasingly found in specialty Latin American markets. If you can’t find fresh rocoto, look for rocoto paste or sauce online. For a close substitute, aji amarillo or even a mix of red chili peppers with a dash of fruitiness can mimic its unique flavor.
Q8: How does this dish reflect Peru’s culinary heritage?
A8: Peru’s gastronomy is a fusion of indigenous ingredients like quinoa and native peppers, woven together with centuries of cultural influences. This bowl honors that heritage by spotlighting these traditional ingredients in a modern, approachable way-celebrating peru’s rich history and bounty in every bite.
Concluding Remarks
from the vibrant markets of Lima to your very own kitchen, the Chicken & Quinoa bowl with Spicy Rocoto Sauce offers a delicious gateway into Peru’s rich culinary heritage. This dish not only celebrates the bold flavors and wholesome ingredients that define Peruvian cuisine but also invites you to explore the perfect harmony between tradition and modern nutrition. Whether you’re a seasoned foodie or a curious home cook,tasting Peru through this bowl is a flavorful adventure that nourishes both body and soul-one spicy,savory bite at a time. So go ahead, turn up the heat with rocoto, savor the nutty quinoa, and let your palate travel to the heart of the Andes without leaving your table.
