Creamy Pumpkin Rice with Adobo Chicken, White Cheese, and Sweet Plantain Crisp

Name: Creamy Pumpkin Rice with Adobo Chicken, White Cheese, and Sweet Plantain Crisp
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 1.1 lb boneless chicken breast, cubed; 2 tsp Puerto Rican dry adobo seasoning; 1 tsp dried oregano; 1 tbsp minced garlic; 3 tbsp olive oil; 1 whole ripe sweet plantain; 1 1/2 cups medium-grain rice; 2 cups Puerto Rican pumpkin, small diced; 1/2 cup sofrito; 1 cup white onion, chopped; 3/4 cup red bell pepper, chopped; 4 cups chicken broth; 1/2 cup milk; 5 oz fresh white cheese; 2 tbsp fresh cilantro, chopped; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp butter

An original Puerto Rican main dish featuring creamy rice cooked with pumpkin and sofrito, seared adobo-seasoned chicken, cubes of white cheese, and crisp sweet plantain strips for a distinctly sweet-savory Boricua contrast.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

500 g boneless chicken breast, cubed (for adobar)
12 g Puerto Rican dry adobo seasoning (divided)
1 g dried oregano
18 g minced garlic (divided)
45 ml olive oil (divided)
1 unit ripe sweet plantain (cut in strips finas)
300 g medium-grain rice (enjuagado)
300 g Puerto Rican pumpkin, small diced
120 ml sofrito
120 g white onion, chopped
100 g red bell pepper, chopped
960 ml chicken broth (hot)
120 ml milk
150 g fresh white cheese (diced small)
8 g fresh cilantro, chopped
3 g salt (or to taste)
1 g black pepper
14 g butter

Nutrition facts

per serving

590 kcal

Calories

34 g

Protein

58 g

Carbs

24 g

Fat

4 g

Fiber

54 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, mix the chicken cubes with 1 teaspoon (6 g) of dry adobo seasoning, the dried oregano, half of the minced garlic, and 1 tablespoon (15 ml) olive oil. Let rest for 15 minutes in the refrigerator.
2
2. Meanwhile, preheat the oven to 400 °F / 200 °C. Place the sweet plantain strips on a lined baking sheet, toss with 1 tablespoon (15 ml) olive oil and a pinch of salt, and bake for 12 to 15 minutes, turning halfway through, until golden and crisp at the edges. Set aside.
3
3. Heat a wide pot or Dutch oven over medium-high heat. Add 1 tablespoon (15 ml) olive oil and sear the seasoned chicken for 5 to 6 minutes, stirring, until cooked through and lightly caramelized. Remove the chicken and set aside on a plate.
4
4. In the same pot, add the butter. Stir in the onion, red bell pepper, and remaining minced garlic. Cook for 3 minutes over medium heat until the onion softens.
5
5. Add the sofrito, diced pumpkin, rice, remaining teaspoon (6 g) dry adobo seasoning, black pepper, and salt. Cook together for 2 minutes so the rice is well coated with flavor.
6
6. Pour in the hot chicken broth and milk. Stir, bring to a gentle boil, then reduce to medium-low heat. Cook uncovered for 15 minutes, stirring occasionally so the pumpkin partially breaks down and the rice releases starch.
7
7. When the rice is almost tender and creamy, return the chicken to the pot. Cook 5 more minutes, stirring gently, until the rice is fully done. If needed, add a small splash of extra hot broth or water to keep it loose and creamy.
8
8. Turn off the heat and add the fresh white cheese cubes and chopped cilantro. Fold gently so the cheese warms through without fully melting away.
9
9. Serve the creamy pumpkin rice with chicken in shallow bowls and top each portion with the sweet plantain crisp.
10
10. If you want to hold the dish warm before serving, cover it and place it in a 170 °F / 75 °C oven for up to 10 minutes.

Chef tips

For a creamier texture, stir the rice more often during the last 10 minutes. Slice the plantain very thin so it crisps without frying. Use very hot broth so the rice keeps cooking evenly.

Substitutions

You can use boneless chicken thighs instead of breast. Fresh white cheese can be replaced with frying cheese without frying it, or fresh mozzarella for a softer texture. Kabocha or butternut squash work well if Puerto Rican pumpkin is unavailable.

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
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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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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