Puerto Rican FoodPuerto Rican Chicken Thighs in Passion Fruit and Sweet Pepper Sauce with Creamy Pigeon Pea and Pumpkin Rice
An original recipe inspired by the flavors of Puerto Rico: chicken thighs seared until golden, then glazed in a sweet-tart passion fruit, sweet pepper, garlic, and sofrito sauce, served over creamy rice with pigeon peas and pumpkin. It delivers a tropical, savory, aromatic profile perfect for a comforting main course.
Ingredients
- 700 g boneless skinless chicken thighs (cut en trozos large)
- 8 g salt (divided)
- 2 g black pepper (freshly ground)
- 2 g dried oregano
- 1 g ground cumin
- 12 g garlic (chopped, divided)
- 30 ml olive oil (divided)
- 120 g Puerto Rican sofrito
- 60 g sweet peppers (without semillas and chopped)
- 120 g yellow onion (chopped, divided)
- 180 ml passion fruit juice (without semillas if possible)
- 21 g honey
- 15 ml apple cider vinegar
- 720 ml chicken broth (divided)
- 200 g medium-grain rice (enjuagado)
- 220 g pumpkin (pelada and diced small)
- 165 g cooked pigeon peas (escurridos)
- 120 ml coconut milk
- 1 unit bay leaf
- 10 g fresh cilantro (chopped)
- 4 unit lime wedges (for servir)
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
No declared allergens
Instructions
- 1
1. Season the chicken with 1 teaspoon of the salt, black pepper, oregano, cumin, and half of the minced garlic. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.
- 2
2. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the onion, the pumpkin, and a pinch of salt. Cook for 3 minutes, stirring.
- 3
3. Add the rinsed rice and cook for 1 minute to lightly toast it. Stir in the pigeon peas, 480 ml (2 cups) chicken broth, coconut milk, bay leaf, and 1/2 teaspoon salt. Bring to a boil, then reduce the heat, cover, and cook for 18 to 20 minutes, until the rice and pumpkin are tender.
- 4
4. While the rice cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side, until nicely colored. Remove to a plate.
- 5
5. In the same skillet, add the remaining onion, sweet peppers, and the rest of the garlic. Cook for 2 minutes. Add the sofrito and cook 2 minutes more, stirring, until fragrant.
- 6
6. Pour in the passion fruit juice, honey, apple cider vinegar, and the remaining 240 ml (1 cup) chicken broth. Scrape the bottom of the skillet to release the browned bits.
- 7
7. Return the chicken to the skillet along with any accumulated juices. Cook over medium heat for 10 to 12 minutes, turning once, until the sauce thickens slightly and the chicken reaches a safe internal temperature of 165°F / 74°C.
- 8
8. When the rice is done, remove the bay leaf and gently mash some of the pumpkin cubes with a fork to create a creamy texture. Stir in half of the chopped cilantro.
- 9
9. Serve a bed of creamy pigeon pea and pumpkin rice, top with the chicken and its passion fruit-sweet pepper sauce, and finish with the remaining cilantro. Serve with lime wedges for squeezing over the top.
Chef tips
If you want a more concentrated sauce, reduce it for 2 to 3 extra minutes before serving. The rice turns out best if you let it rest covered for 5 minutes before fluffing.
Substitutions
You can substitute passion fruit with strained passion fruit pulp. If pigeon peas are unavailable, use cooked green peas, though the flavor will be less traditional. Cilantro can be replaced with a smaller amount of fresh culantro.
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 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
Illustrative imageVictorinox 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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