Ingredients
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SET - A ------- ( Main Ingredient )
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500 g Chicken Breast
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1 piece Onion
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3 cloves Garlic
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1 inch Fresh Ginger
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1 TBSP Chili Paste (aji amarillo)
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4 stalks Celery
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2 pieces Carrots
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3 sprigs Thyme
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6 cups Chicken Broth
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6 cup Quinoa
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1/2 cup Frozen Peas
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1 piece Lemon
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To Taste Sea Salt
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To Taste Pepper
Directions
Steps
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1
Done
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Prepare IngredientsPeel the onion, garlic, and ginger. Chop the onion and garlic, and grate the ginger. Peel and thinly slice the carrots, and cut the celery into small pieces. |
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2
Done
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Saute AromaticsPreheat a large pot over medium-low heat. Once hot, add a drizzle of olive oil. Fry the chopped onions, garlic, and grated ginger until the onion becomes translucent. Then, add the chili paste and stir-fry for a few more seconds. |
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3
Done
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Add Vegetables and BrothAdd the sliced carrots, chopped celery, thyme, and chicken broth to the pot. Season with sea salt and pepper as needed. Bring the mixture to a boil. |
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4
Done
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Simmer with ChickenOnce the mixture is boiling, add the chicken breasts to the pot. Reduce the heat to low, cover, and simmer for 15 minutes. |
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5
Done
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Shred ChickenRemove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into small pieces. |
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6
Done
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Add QuinoaAdd quinoa to the pot with the simmering broth. Cover the pot again and set a timer for 15 minutes, allowing the quinoa to cook and absorb the flavors. |
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7
Done
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Combine Chicken and PeasWhen there are 5 minutes left on the timer, add the shredded chicken back into the pot, along with the frozen peas. Stir the mixture often to incorporate the chicken and peas. |
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8
Done
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Finish and ServeTurn off the heat and drizzle the juice of one lemon into the pot. Give it one last stir to blend the flavors. Serve the dish immediately, and enjoy! |
