Puerto Rican Creamy Pumpkin Rice with Recao Chicken and Crispy Plantain

Name: Puerto Rican Creamy Pumpkin Rice with Recao Chicken and Crispy Plantain
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1/2 cup culantro leaves, chopped; 6 cloves fresh garlic, minced; 1 tsp dried oregano; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp lemon juice; 3 tbsp olive oil; 1 medium green plantain; 2 cups medium-grain rice; 2 cups pumpkin, small diced; 1/2 cup sofrito; 1 cup yellow onion, diced; 1/2 cup sweet pepper, diced; 2 tbsp tomato paste; 1/2 tsp ground annatto; 4 cups chicken broth; 1 cup coconut milk; 2 oz hard white cheese, grated; 2 tbsp fresh cilantro, chopped

An original main dish inspired by Puerto Rican flavors: creamy rice cooked with pumpkin, sofrito, and broth, topped with chicken marinated in recao and garlic, plus thin crispy green plantain strips for contrast.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (en trozos large)
20 g culantro leaves, chopped (for adobo and acabado)
18 g fresh garlic, minced (divided)
2 g dried oregano
8 g salt (divided)
2 g black pepper (divided)
30 ml lemon juice
45 ml olive oil (divided)
250 g green plantain (pelado and in strips finas)
360 g medium-grain rice (enjuagado and escurrido)
300 g pumpkin, small diced
120 g sofrito
150 g yellow onion, diced
60 g sweet pepper, diced
30 g tomato paste
1 g ground annatto
960 ml chicken broth (hot)
240 ml coconut milk
60 g hard white cheese, grated (for terminar)
8 g fresh cilantro, chopped (for decorar)

Nutrition facts

per serving

645 kcal

Calories

32 g

Protein

63 g

Carbs

28 g

Fat

4 g

Fiber

59 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a bowl, combine the chicken with half of the culantro, half of the garlic, the oregano, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the lemon juice, and 15 ml (1 tbsp) olive oil. Marinate for 15 minutes in the refrigerator.
2
2. Meanwhile, peel the green plantain and cut it into very thin strips. Pat it dry well with kitchen towels so it crisps properly during cooking.
3
3. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Brown the marinated chicken for 6 to 8 minutes, stirring a few times, until fully cooked and it reaches an internal temperature of 165°F / 74°C. Remove and keep covered.
4
4. In a wide pot or caldero, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the onion, sweet pepper, and remaining garlic. Cook for 3 minutes until softened.
5
5. Stir in the sofrito, tomato paste, and ground annatto. Cook for 2 minutes, stirring, to deepen the flavors.
6
6. Add the pumpkin and rice. Stir for 1 to 2 minutes so the rice is well coated with the sofrito and the pumpkin begins to lightly sear.
7
7. Pour in the hot chicken broth and coconut milk. Add the remaining 4 g (3/4 tsp) salt and the remaining 1 g (1/2 tsp) black pepper. Bring to a gentle boil, then reduce to medium-low heat.
8
8. Cook the rice uncovered for 10 minutes, stirring occasionally so the pumpkin releases starch and creates a creamy texture. Then partially cover and cook 12 to 15 minutes more, until the rice is tender and the mixture is creamy and loose.
9
9. While the rice finishes, preheat the oven to 400°F / 205°C. Spread the green plantain strips on a sheet pan in a thin layer and bake for 12 to 15 minutes, flipping halfway through, until golden and crisp.
10
10. When the rice is ready, fold in the cooked chicken with its juices, the remaining culantro, and half of the cilantro. Stir gently and cook 2 minutes more to blend the flavors.
11
11. Turn off the heat and add the grated hard white cheese. Stir lightly so it melts partially while still keeping some texture.
12
12. Serve the creamy rice hot and finish with the crispy green plantain strips and the remaining cilantro on top.

Chef tips

For an even creamier texture, lightly mash some of the pumpkin cubes against the side of the pot before adding the chicken. The plantain can also be fried instead of baked, but baking keeps the dish lighter and more even.

Substitutions

You can use chicken breast instead of thighs, taking care not to overcook it. If culantro is unavailable, use extra cilantro with a little parsley. Hard white cheese can be replaced with firm feta or cotija, though the flavor will change slightly.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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