First, prepare the QUINOA. Rinse it thoroughly (5 times, since quinoa has saponin, which gives it a bitter taste, so you need to wash it very well). Put it in a pot, add HOT water and a little salt. When it comes to a boil, cook for 15 minutes. Turn off the heat, drain, and set aside. Meanwhile, cook the chicken breast. Wash it, place it in a pot with all the vegetables and hot water. Do not add salt.

Now, let’s start. Over medium heat, make a traditional sofrito. In a pot, add a splash of good-quality oil. When hot, add the garlic to flavor the oil, then add the onion and cook until golden. Next, add the yellow chili pepper paste and stir. Add salt, pepper, and turmeric...

Cook the chili paste until it separates from the oil and is well cooked. Add the cooked quinoa and mix well so everything combines. Then add the chicken broth and evaporated milk, and stir...

Cook for about 3 minutes. To boost the flavor, add the Parmesan cheese, pecans, and nutmeg. Stir and cook for two more minutes, then add the shredded chicken and mix thoroughly. At this point, taste and adjust the seasoning, and cook until it reaches the right consistency. Turn off the heat and serve.

Note: Turmeric is optional. I used it because I added less yellow chili pepper paste and used 1 tablespoon of ground turmeric. Besides its benefits, it helps enhance the color of the dish. If you want, use 1/2 cup of chili paste. The same goes for nutmeg—if you don’t have it, just skip it.

Remember, cooking doesn’t have to be exact. You can play with the ingredients, as long as you respect the main idea and take care of the key ingredients.