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Chicharron Novoandino | Quinoa Crusted Chicken

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Chicharron Novoandino | Quinoa Crusted Chicken
Recipe type: Entree
Chicharron Novoandino | Quinoa Crusted Chicken is a Peruvian food recipe fried and served with salsa.
  • 3 cups Quinoa
  • 1½ lb Chicken breast fillets
  • 1 tbsp Oregano
  • 1 tbsp Curry powder
  • 2 tbsp Ají amarillo paste
  • 1 cup Flour, sifted
  • 3 Eggs, beaten
  • Salt and pepper to taste
  • Avocado slices
  • 4 Tomatoes, peeled, seeded, diced
  • ½ Rocoto pepper, stemmed, seeded, diced
  • Fresh mint leaves
  • Salt and pepper to taste
  • Vegetable oil
  • Lime juice few drops
  1. Wash the quinoa thoroughly in several changes of water. Boil the quinoa for 10 minutes. Drain the quinoa well, spread out on a baking sheet, and leave to dry.
  2. Meanwhile, cut the chicken breast fillets into strips. Season with the oregano, curry powder, and ají amarillo paste, and leave to marinate for 30 minutes.
  3. When ready, sprinkle the chicken pieces with salt and pepper and coat with the sifter flour and then the beaten eggs.
  4. Thoroughly coat the chicken pieces in the quinoa. Deep fry in plenty of very hot oil until the quinoa coating is very golden and crisp, about three minutes. Drain on a paper towel and serve immediately.
  5. Combine the diced tomato, avocado and rocoto in a bowl. Add the fresh mint, salt, pepper, and a little oil, and if desired, a few drops of lime juice.

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