Peruvian Pan-Seared Chicken with Quinoa and Roasted Vegetables
A vibrant and wholesome weekday dinner featuring marinated Peruvian-style pan-seared chicken served alongside fluffy quinoa and a medley of roasted seasonal vegetables. This recipe highlights traditional Peruvian flavors with accessible techniques perfect for a weeknight meal.
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Overview
This Peruvian Pan-Seared Chicken is marinated to capture the vibrant and traditional flavors of Peru, combining spices with citrus and herbs. It is paired with fluffy quinoa and a colorful medley of roasted seasonal vegetables, creating a balanced and nutritious weeknight dinner that is simple to prepare yet bursting with flavor.
Why you’ll love it
- Quick and easy to make on weeknights.
- Flavorful, authentic Peruvian-inspired marinade.
- Well-balanced meal with protein, grains, and vegetables.
- Uses accessible ingredients and straightforward techniques.
Ingredient notes
Chicken: Boneless, skin-on chicken thighs are preferred for moisture and flavor, but breasts work if preferred.
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Marinade: A mixture of garlic, cumin, smoked paprika, lime juice, and aji amarillo paste (if available) provides signature Peruvian flavor.
Quinoa: Rinsed well before cooking to remove bitterness; cooks fluffy and light.
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Roasted vegetables: Use a variety of seasonal produce like bell peppers, zucchini, carrots, and red onion for color and taste.
Serving & storage
Serve this dish immediately after cooking for best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. The quinoa may dry out slightly, so sprinkle a little water before reheating.
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Chef tips
- Marinate the chicken ahead of time to deepen the flavor profile.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 74°C (165°F).
- If you do not have aji amarillo paste, substitute with mild chili paste or blend a small amount of canned yellow chili peppers.
- Rinsing quinoa thoroughly is key to removing its natural bitterness for a better taste.
- Allow the chicken to rest after cooking to retain juiciness.
Ingredients
- 600 g (1.3 lbs)boneless, skin-on chicken thighs
- 2 clovesgarlic, minced
- 1 teaspoonground cumin
- 1 teaspoonsmoked paprika
- 1 tablespoonaji amarillo paste (or substitute with mild chili paste)
- 2 tablespoonsfresh lime juice
- 1 tablespoonolive oil, plus extra for cooking
- Salt and black pepperto taste
- 200 g (1 cup)quinoa, rinsed well
- 500 ml (2 cups)water or low-sodium chicken broth
- 1 smallred bell pepper, cut into 2 cm (¾ inch) pieces
- 1 smallzucchini, cut into 2 cm (¾ inch) pieces
- 2 mediumcarrots, peeled and sliced
- 1 smallred onion, cut into wedges
- 2 tablespoonsolive oil
- Salt and black pepperto taste
- Fresh cilantro or parsleyfor garnish (optional)
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Equipment
- medium bowl
- large skillet or frying pan
- baking sheet
- medium saucepan
- measuring spoons
- knife
- cutting board
- mixing spoon
- colander
Nutrition per serving
- Calories450
- Protein38 g
- Carbs35 g
- Fat14 g
Step-by-step
Step 1
In a medium bowl, combine minced garlic, ground cumin, smoked paprika, aji amarillo paste, lime juice, 1 tablespoon olive oil, salt, and pepper to create the marinade. Add the chicken thighs and coat well. Cover and let marinate in the refrigerator for at least 15 minutes or up to 1 hour.Step 2
Preheat the oven to 220°C (430°F). Meanwhile, rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove its natural bitterness.Step 3
Prepare the vegetables by cutting the bell pepper, zucchini, carrots, and red onion into similar-sized pieces for even roasting. Place them on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Toss to coat evenly.Step 4
Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through for even caramelization.Step 5
While the vegetables roast, combine the rinsed quinoa and water or chicken broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed.Step 6
Once cooked, remove quinoa from heat and let it rest, covered, for 5 minutes. Then fluff with a fork.Step 7
Heat a large skillet over medium-high heat. Add a little olive oil to the pan and place the marinated chicken thighs skin-side down. Cook for 6–7 minutes until the skin is golden brown and crispy. Flip and cook for another 5–6 minutes until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). Use a meat thermometer to confirm doneness.Step 8
Remove the chicken from the skillet and let it rest for 5 minutes to allow juices to redistribute.Step 9
To serve, plate a portion of quinoa topped or accompanied by the roasted vegetables and pan-seared chicken. Garnish with fresh cilantro or parsley if desired.
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