Pollo a la Brasa Quinoa Bowl with Ají Verde Dressing

Method

1. Mix the garlic, soy sauce, lime juice, ají panca, cumin, paprika, salt and half the oil in a bowl. Add the chicken, coat well and refrigerate for 30 min.

   Add in this stepGarlic cloves, grated 2Soy sauce 1 tbspLime juice 10 mlAjí panca paste 2 tspGround cumin 1 tspSweet paprika 1 tspSalt ½ tspVegetable oil ½ tbspBoneless chicken thighs (skin on or off) 300 g

2. Rinse the quinoa well in a fine sieve (this removes its bitter coating). Put it in a 16 cm pot with the water, bring to the boil on medium-high heat, then cover, turn down to low heat and simmer for 15 min, until the water is absorbed and little white tails appear. Leave covered off the heat for 5 minutes, then fluff with a fork.

   Add in this stepQuinoa 100 gWater (for the quinoa) 180 ml

   medium-high heat→low heat

3. Meanwhile, preheat the oven to 220 °C. Pat the corn dry and toss it with the rest of the oil. Lay the chicken and corn on a lined tray, not touching, and roast for 20 min, until the chicken reaches 75 °C in the thickest part and the corn is charred in spots.

   Add in this stepSweet corn kernels (drained canned or thawed frozen) 100 gVegetable oil ½ tbsp

   oven

4. Blend the jalapeño, coriander, Greek yogurt, lime juice and salt into a smooth, pourable dressing; add a spoonful of water if it's too thick.

   Add in this stepJalapeño ½Fresh coriander 15 gGreek yogurt 60 gLime juice (for the dressing) 2 tspSalt (for the dressing) 1 pinch

5. Slice the red onion thinly and soak it in cold water with a squeeze of lime for 5 minutes to soften its bite, then drain. Dice the tomato, and halve, stone and slice the avocado.

   Add in this stepRed onion ½Tomato 1Ripe avocado 1

6. Slice the chicken. Divide the quinoa between bowls and arrange the chicken, corn, avocado, tomato and onion on top in sections. Drizzle with the dressing and serve.