Roasted Chicken with Quinoa Stuffing

Roasted Chicken with Quinoa Stuffing is an undeniably delicious combination of flavors that would be perfect on your holiday table.

One of the main reasons the Quinoa Christmas Dinner idea came to me was because of an idea Gaston Acurio threw out on a Facebook post a couple years ago. You see, I collected those ideas and tucked them away for later. They were simple posts without clear ingredients, amounts, times and so forth. But, that doesn’t stop me! He had suggested a roasted chicken flavored with a Pisco pineapple marinade and stuffed with a mixture of quinoa and dried fruits and nuts.

I might have already mentioned that I am thinking of serving roasted chicken for Christmas this year. Oh, I love turkey and I would love to bake one up. But here is the thing… I am tired of paying for ice, tired of the bird having freezer burn, and tired of it tasting “just like chicken.” Even though I tend to buy 20 pound turkeys, they still only feed 10 people because most of the pounds were simply from the frozen water adding weight. The bags are always torn and the birds inside are affected. These are the times I wish we lived in the jungle and could get our hands on a fresh bird to roasted.

Anyway, we might do a few chickens in lieu of one large turkey and I am tempted to do a variety of flavors—this delicious Roasted Chicken with Quinoa Stuffing being one of them. The combination of flavors is undeniably delicious and would be perfect on a holiday table.


  1. 1 3-pound whole chicken


  1. 3/4 cup finely chopped onion
  2. 1/2 cup water
  3. 2 T aji panca paste
  4. 1 1/2 cup cooked quinoa
  5. 1/2 cup raisins, finely chopped (mix golden and regular if you’d like)
  6. 1/2 cup toasted pecans
  7. 4 garlic cloves, minced
  8. 1/4 cup minced fresh parsley
  9. 1/4 chicken broth


  1. 1/4 cup of pisco
  2. 3/4 cup fresh pineapple juice
  3. 2 T aji panca paste
  4. 4 garlic cloves, minced
  5. 1 T soy sauce


  1. STUFFING: Saute onion with water until softened. Add aji panca, stir to combine. Stir in cooked quinoa, raisins, pecans, parsley, and garlic.
  2. Preheat oven to 350F. Rinse and pat chicken dry. Transfer quinoa stuffing into the cavity of the chicken. Place in a 9×13 baking dish.
  3. MARINADE: Combine pisco, pineapple juice, aji panca, garlic, and soy sauce. Pour over poultry. Bake at 350F between 1 hour 30 minutes and 1 hour 45 minutes, basting occasionally. Remove from oven and allow to rest about 15 minutes before cutting and serving.


  1. I added quartered potatoes to fill the baking dish. The flavor would have probably been even better with something like cubed butternut squash.

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