Ecuadorian FoodCountry-Style Hen in Mandarin Peanut Sauce with Soft Green Plantain Tigrillo and Herbs
An original Ecuadorian main dish featuring country-style chicken browned and slowly simmered in an aromatic mandarin, peanut, and annatto sauce, served with a soft green plantain tigrillo with fresh cheese and herbs. It has a homestyle, coast-meets-highlands character and a comforting flavor profile.
Ingredients
- 800 g bone-in chicken thighs (skinless, for a estilo of gallina criolla casera)
- 8 g salt (divided)
- 2 g black pepper (freshly ground)
- 30 ml annatto oil (for dorar and dar color)
- 180 g red onion (cut en pluma fina)
- 12 g garlic (chopped finely)
- 120 g red bell pepper (in strips finas)
- 2 g ground cumin
- 1 g dried oregano
- 240 ml mandarin juice (freshly squeezed)
- 360 ml chicken broth (low sodium)
- 70 g roasted peanuts (unsalted, ground or licuado with parte of the caldo)
- 20 g cilantro (chopped, divided)
- 700 g green plantains (pelados and cut en trozos)
- 30 g butter
- 120 g fresh cheese (desmenuzado)
- 120 ml milk (whole or semidescremada)
- 80 g white onion (chopped diced small)
- 25 g scallions or green onions (chopped fino)
Nutrition facts
per serving
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
Instructions
- 1
1. Season the chicken thighs with 4 g (3/4 tsp) of the salt and the black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.
- 2
2. Heat a wide pot or deep skillet over medium heat. Add the annatto oil and brown the chicken for 4 to 5 minutes per side, until nicely colored. Remove and set aside.
- 3
3. In the same pot, add the red onion, garlic, and red bell pepper. Cook over medium heat for 5 minutes until softened. Stir in the ground cumin and dried oregano and cook for 30 seconds more.
- 4
4. Pour in the mandarin juice and scrape the bottom of the pot to release the browned bits. Add the chicken broth and the ground roasted peanuts. Mix well until a lightly thickened sauce forms.
- 5
5. Return the chicken to the pot. Once it reaches a gentle simmer, lower the heat, partially cover, and cook for 35 minutes, stirring from time to time, until the chicken is tender and fully cooked. The internal temperature of the chicken should reach 165°F and 74°C. Adjust with the remaining 4 g (3/4 tsp) salt and add half of the chopped cilantro.
- 6
6. While the chicken cooks, place the green plantains in a pot with enough water to cover them. Bring to a boil and cook for 20 to 25 minutes until tender.
- 7
7. Drain the plantains and mash them while hot until you get a coarse but soft texture. Set aside.
- 8
8. In a separate skillet, melt the butter over medium heat. Add the white onion and scallions and cook for 3 to 4 minutes until translucent and fragrant.
- 9
9. Add the mashed plantain to the skillet along with the milk and fresh cheese. Mix and cook for 3 minutes, stirring constantly, until you have a soft, creamy tigrillo. Add the remaining cilantro and adjust salt if needed.
- 10
10. Serve a portion of tigrillo on each plate and place the chicken with plenty of mandarin-peanut sauce on top or alongside. Serve hot.
Chef tips
If you want a smoother sauce, blend the peanuts with the broth before adding them. For deeper flavor, let the seasoned chicken rest for 30 minutes before browning.
Substitutions
You can use rustic chicken pieces, bone-in thighs, or drumsticks. If mandarins are unavailable, use a mix of half orange juice and half mild lime juice. Fresh cheese can be replaced with mild fresh mozzarella.
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 imageCosori 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
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-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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