Chicken thighs in panela-chili glaze with creamy corn rice and cucumber, mint, and lime salad

Name: Chicken thighs in panela-chili glaze with creamy corn rice and cucumber, mint, and lime salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 2 tsp sweet paprika; 2 tbsp vegetable oil; 4 cloves garlic; 1 small fresh red chili; 3 tbsp grated panela sugar; 3 tbsp lime juice; 1 tbsp apple cider vinegar; 1/2 cup water; 1 cup long-grain rice; 1 cup white onion; 1 1/2 cups fresh or frozen corn kernels; 2 cups chicken broth; 3 oz fresh cheese; 1/4 cup fresh cilantro; 1 1/2 cups cucumber; 1/2 cup red onion; 2 tbsp fresh mint; 1 tbsp olive oil

An original Latin American recipe featuring seared chicken thighs glazed in a panela, chili, and lime sauce, served over creamy corn rice with fresh cheese and paired with a bright cucumber, red onion, and mint salad.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
4 g sweet paprika
30 ml vegetable oil (divided)
12 g garlic (chopped fino, divided)
15 g fresh red chili (without semillas and chopped fino)
40 g grated panela sugar (or piloncillo grated)
45 ml lime juice (divided)
15 ml apple cider vinegar
120 ml water (for the sauce)
220 g long-grain rice (enjuagado)
120 g white onion (chopped diced small, divided)
240 g fresh or frozen corn kernels (divided)
480 ml chicken broth (hot)
80 g fresh cheese (desmoronado)
12 g fresh cilantro (chopped)
220 g cucumber (en medias lunas finas)
70 g red onion (en pluma fina)
8 g fresh mint (chopped)
15 ml olive oil

Nutrition facts

per serving

548 kcal

Calories

34 g

Protein

47 g

Carbs

24 g

Fat

3 g

Fiber

44 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. Season the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, and sweet paprika. Mix well to coat all the pieces and let rest for 10 minutes while you prepare the remaining ingredients.
2
2. For the sauce, combine the grated panela sugar, half of the minced garlic, the red chili, 30 ml (2 tbsp) lime juice, apple cider vinegar, and 120 ml (1/2 cup) water in a bowl. Stir until the panela begins to dissolve.
3
3. Heat a large skillet or shallow pot over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the chicken for 4 to 5 minutes per side, until nicely colored. Reduce the heat to medium, pour in the panela sauce, and cook for 8 to 10 minutes more, turning and spooning the sauce over the chicken, until the sauce thickens and the chicken is fully cooked. The internal temperature of the chicken should reach 165°F / 74°C. Keep covered and set aside.
4
4. While the chicken cooks, make the rice. In a medium saucepan, heat the remaining 15 ml (1 tbsp) vegetable oil over medium heat. Sauté the white onion with the remaining garlic for 3 minutes. Add 160 g (1 cup) of the corn and cook 2 minutes more.
5
5. Add the rinsed rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the hot chicken broth, add 4 g (3/4 tsp) salt, and bring to a boil. Lower the heat, cover, and cook for 16 to 18 minutes until the rice is tender and the liquid is absorbed.
6
6. Lightly mash the remaining 80 g (1/2 cup) corn with 2 tablespoons of the cooked rice using a fork or masher, then stir it back into the pot with the fresh cheese and cilantro. Mix gently to create a creamy texture. Cover and let rest for 5 minutes.
7
7. For the salad, combine the cucumber, red onion, and mint in a bowl. Dress with the olive oil, the remaining 15 ml (1 tbsp) lime juice, and a pinch of salt. Toss well and let stand for 5 minutes.
8
8. Serve a bed of creamy corn rice, top with the glazed chicken and its sauce, and finish with the cucumber, red onion, and mint salad on the side.

Chef tips

For a brighter sauce, add a few extra drops of lime just before serving. For better browning, pat the chicken dry with paper towels before seasoning.

Substitutions

You can swap the fresh cheese for queso panela or another mild white cheese. If panela is unavailable, use dark brown sugar. Mint can be replaced with extra cilantro for a more herbal profile.

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
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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