Chicken Thighs with Panela-Orange Sofrito, Creamy Hominy, and Warm Zucchini Salad

Instructions

1. 1

   Preheat the oven to 400°F / 200°C.

2. 2

   Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, 2 g (3/4 tsp) of the ground cumin, and dried oregano. Mix well so all the chicken is coated.

3. 3

   Heat 15 ml (1 tbsp) vegetable oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, without fully cooking it. Transfer to a plate.

4. 4

   In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté the white onion and red bell pepper for 4 minutes. Add the garlic and cook 30 seconds more.

5. 5

   Stir in the tomato, grated panela sugar, the remaining ground cumin, apple cider vinegar, orange juice, and 120 ml (1/2 cup) chicken broth. Cook for 4 to 5 minutes until the sofrito thickens slightly.

6. 6

   Return the chicken to the skillet and spoon the sauce over it. Transfer the skillet to the oven and bake at 400°F / 200°C for 18 to 20 minutes, until the chicken is fully cooked and juicy.

7. 7

   Meanwhile, place the cooked hominy in a saucepan with the milk, the remaining 120 ml (1/2 cup) chicken broth, butter, and 2 g (1/4 tsp) salt. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until creamy. Turn off the heat and stir in half of the fresh cheese.

8. 8

   Heat a separate skillet over medium heat. Add the zucchini and red onion and sauté for 3 to 4 minutes with a pinch of salt, just until slightly tender but still textured.

9. 9

   Remove the skillet from the heat and toss the zucchini and red onion with the lime juice and fresh cilantro.

10. 10

    Serve a bed of creamy hominy on each plate. Top with the chicken and plenty of panela-orange sofrito. Finish with the remaining fresh cheese and serve with the warm zucchini salad.