Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 600 grams of boneless, skinless chicken thighs with 2 tablespoons of Aji Amarillo paste, 2 minced cloves of garlic, 1 teaspoon of ground cumin, 0.5 teaspoon of dried oregano, 1 tablespoon of lime juice, and 1 tablespoon of olive oil for at least 30 minutes.

2. 2

   Seal the marinated chicken thighs in a vacuum-sealable bag or a freezer bag using the water displacement method and cook in a sous-vide water bath set to 65°C (149°F) for 2 hours.

3. 3

   While the chicken cooks, sauté 1 finely diced small red onion in 1 tablespoon of olive oil in a medium saucepan over medium heat until softened, about 5 minutes.

4. 4

   Add 1 more tablespoon of Aji Amarillo paste to the onion, stirring for 1 minute, then incorporate 2 cups of cooked chickpeas and 1 cup of chicken broth, simmering for 10 minutes to allow flavors to meld.

5. 5

   Stir in 0.5 cup of heavy cream and 50 grams of crumbled queso fresco into the chickpea mixture, gently mashing some chickpeas with a spoon for a creamier texture, then season with salt and black pepper to taste.

6. 6

   Once the chicken is cooked sous-vide, remove it from the bag, pat dry, and sear each side in a hot pan with 1 tablespoon of olive oil for 2-3 minutes until golden brown.

7. 7

   Garnish the seared chicken and creamy chickpeas with 2 tablespoons of fresh chopped cilantro before serving immediately.