Chicken Breast in Pepitoria and Sour Orange Sauce with Toasted Corn Rice and Radish Herb Salad

Name: Chicken Breast in Pepitoria and Sour Orange Sauce with Toasted Corn Rice and Radish Herb Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 21 oz skinless chicken breast; 1 1/2 tsp salt; 1 tsp black pepper; 4 cloves garlic; 1/2 cup sour orange juice; 1 tsp ground cumin; 1/2 tsp dried oregano; 3 tbsp vegetable oil; 1/3 cup pumpkin seeds; 2 tbsp sesame seeds; 1 cup white onion; 1 cup ripe tomato; 1 1/2 cups chicken broth; 3 cups cooked white rice; 1 cup corn kernels; 2 tbsp butter; 1 cup radishes; 1/3 cup red onion; 1/4 cup fresh cilantro; 1/4 cup fresh parsley; 2 tbsp lime juice; 2 tsp honey

An original Latin American-inspired dish featuring chicken breast seared and finished in a silky sauce of pumpkin seeds, sesame, and sour orange. It is served with sautéed rice with toasted corn and a fresh salad of radishes, red onion, and herbs.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g skinless chicken breast (cut en 4 filetes gruesos)
8 g salt (divided)
2 g black pepper (freshly ground)
12 g garlic (chopped)
120 ml sour orange juice (si no hay, ver sustituciones)
2 g ground cumin
1 g dried oregano
45 ml vegetable oil (divided)
50 g pumpkin seeds (unsalted)
18 g sesame seeds
120 g white onion (chopped fina)
150 g ripe tomato (chopped)
360 ml chicken broth (hot)
500 g cooked white rice (cold or of the día anterior)
150 g corn kernels (fresh or descongelados)
28 g butter
120 g radishes (thinly sliced finas)
50 g red onion (en pluma fina)
15 g fresh cilantro (chopped)
10 g fresh parsley (chopped)
30 ml lime juice
14 g honey

Nutrition facts

per serving

548 kcal

Calories

35 g

Protein

36 g

Carbs

29 g

Fat

3.8 g

Fiber

32.2 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

DairySesame

Instructions

1
1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, half of the garlic, cumin, oregano, and 60 ml (1/4 cup) of the sour orange juice. Let it rest in the refrigerator for 15 minutes.
2
2. Meanwhile, toast the pumpkin seeds and sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Set aside.
3
3. For the salad, combine the radishes, red onion, cilantro, parsley, lime juice, honey, 15 ml (1 tbsp) vegetable oil, and 1 g (1/4 tsp) salt in a bowl. Set aside so the flavors meld.
4
4. Heat 15 ml (1 tbsp) vegetable oil and the butter in a wide skillet over medium-high heat. Add the corn kernels and cook for 4 to 5 minutes until charred in spots. Stir in the cooked rice and 1 g (1/4 tsp) salt; sauté for 3 to 4 minutes until loose and heated through. Keep warm.
5
5. Blend the toasted pumpkin seeds and sesame seeds with the tomato, 240 ml (1 cup) of the chicken broth, and the remaining sour orange juice until smooth.
6
6. In the same skillet or a new one, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Sear the chicken fillets for 3 to 4 minutes per side, until golden but not fully cooked. Remove and set aside.
7
7. Reduce the heat to medium. In the same skillet, cook the white onion with the remaining garlic for 2 to 3 minutes until softened. Pour in the blended sauce and add the remaining 120 ml (1/2 cup) chicken broth. Cook for 4 minutes, stirring, until slightly thickened.
8
8. Return the chicken to the skillet, cover partially, and cook for 8 to 10 minutes more, or until the center of the chicken reaches 165°F / 74°C.
9
9. If you want to keep the rice warm longer, transfer it to an oven-safe dish and cover with foil in a 200°F / 95°C oven for up to 15 minutes.
10
10. Serve a base of toasted corn rice, top with the chicken, and spoon over the pepitoria sauce. Serve the radish and herb salad on the side.

Chef tips

Toast the seeds carefully, as they can turn bitter if burnt. If the sauce becomes too thick, add a little more hot broth until it reaches a silky consistency.

Substitutions

If sour orange is unavailable, use 90 ml (6 tbsp) orange juice plus 30 ml (2 tbsp) lime juice. For a dairy-free version, replace the butter with extra oil. You can use boneless chicken thighs instead of breast, adjusting the cooking time as needed.

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
View on Amazon
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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