Smoky Chicken Casserole with Chontaduro, Coconut, and Turmeric Rice

Name: Smoky Chicken Casserole with Chontaduro, Coconut, and Turmeric Rice
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Colombiana
Ingredients: 1.5 lb boneless skinless chicken thighs; 2 tbsp lime juice; 4 cloves garlic; 1 tsp ground cumin; 2 tsp smoked paprika; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 cup white onion; 1/2 cup scallions; 1 cup red bell pepper; 1 cup tomato; 1 tsp ground annatto; 1 2/3 cups coconut milk; 1 1/2 cups cooked chontaduro; 1 cup chicken broth; 1/2 cup fresh cilantro; 1 cup long-grain white rice; 2 cups water; 1 tsp ground turmeric; 1 tbsp butter; 1 piece banana leaves

An original recipe inspired by Colombian flavors from the Pacific region and the interior: gently smoky seared chicken cooked in a creamy coconut and chontaduro sauce with sweet pepper, scallion, and spices, served over turmeric rice and finished with cilantro and lime.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
30 ml lime juice (for marinar and terminar)
12 g garlic (chopped finely)
2 g ground cumin
4 g smoked paprika
8 g salt (or to taste)
2 g black pepper
30 ml vegetable oil
150 g white onion (chopped diced small)
60 g scallions (chopped)
140 g red bell pepper (chopped diced)
200 g tomato (pelado and chopped)
2 g ground annatto
400 ml coconut milk
220 g cooked chontaduro (pelado, without semilla and cut diced small)
240 ml chicken broth
20 g fresh cilantro (chopped)
200 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
2 g ground turmeric
14 g butter
1 unit banana leaves (optional, for cubrir and aromatizar durante the horneado)

Nutrition facts

per serving

612 kcal

Calories

31 g

Protein

46 g

Carbs

34 g

Fat

4 g

Fiber

42 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 large bowl, mix the chicken with 15 ml (1 tbsp) lime juice, garlic, cumin, smoked paprika, 4 g (3/4 tsp) salt, and black pepper. Let it marinate for 15 minutes while you prepare the remaining ingredients.
2
2. For the rice, place a medium saucepan over medium heat and melt the butter. Add the rinsed rice and turmeric, and sauté for 1 minute, stirring so the grains are evenly coated.
3
3. Add 480 ml (2 cups) water and 2 g (1/4 tsp) salt to the rice. Once it boils, reduce the heat to low, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.
4
4. Preheat the oven to 375°F (190°C). If using the banana leaf, pass it briefly over an open flame or a hot skillet to soften it, then set aside.
5
5. Heat a large skillet or oven-safe casserole over medium-high heat with the vegetable oil. Brown the chicken for 3 to 4 minutes per side until colored but not fully cooked. Transfer to a plate.
6
6. In the same skillet, add the white onion, scallions, and red bell pepper. Cook for 4 minutes, scraping the bottom to lift the flavorful browned bits.
7
7. Stir in the tomato and ground annatto. Cook 5 more minutes, stirring, until you have a juicy, fragrant base.
8
8. Pour in the coconut milk and chicken broth. Mix well and let it simmer gently for 3 minutes. Add the cooked chontaduro and half of the chopped cilantro.
9
9. Return the chicken and its juices to the skillet. Taste the sauce and adjust with the remaining salt if needed. If your skillet is not oven-safe, transfer the mixture to a baking dish.
10
10. Cover partially with the optional banana leaf or with a lid. Bake at 375°F (190°C) for 20 minutes, until the chicken is tender and the sauce is slightly thickened.
11
11. Remove from the oven and add the remaining 15 ml (1 tbsp) lime juice. Fluff the turmeric rice with a fork.
12
12. Serve a bed of turmeric rice on each plate, spoon the chicken and chontaduro casserole over the top, and finish with the remaining fresh cilantro.

Chef tips

For deeper flavor, brown the chicken well before baking. The chontaduro should be cooked yet firm so it keeps its shape in the sauce. If you want a thicker sauce, let the casserole rest for 5 minutes before serving.

Substitutions

You can replace chontaduro with roasted squash cubes if unavailable, though the flavor profile will change. Scallions can be replaced with more white onion. For a dairy-free version, use extra oil instead of butter in the rice.

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
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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