Cacao-Orange Adobo Chicken with Soft Sweet Potato Tortillas and Charred Corn Salad

Name: Cacao-Orange Adobo Chicken with Soft Sweet Potato Tortillas and Charred Corn Salad
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1/2 cup orange juice; 2 tsp orange zest; 4 cloves garlic; 2 tbsp tomato paste; 1 tbsp unsweetened cocoa powder; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/2 cup sweet pepper or red bell pepper; 1 cup white onion; 3/4 cup chicken broth; 2 tbsp olive oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 1/4 cups cooked mashed sweet potato; 1 cup pre-cooked cornmeal; 3/4 cup warm water; 1 1/2 cups corn kernels; 1/2 cup red onion; 1/4 cup fresh cilantro; 2 tbsp lime juice; 2 oz crumbled queso fresco

An original Latin American-inspired dish featuring browned chicken thighs simmered in a gentle cacao, orange, garlic, and cumin adobo, served with tender sweet potato tortillas and a fresh charred corn salad with red onion, cilantro, and queso fresco.

30 minPrep

40 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
120 ml orange juice (freshly squeezed)
4 g orange zest (solo the parte orange)
12 g garlic (chopped)
30 g tomato paste
8 g unsweetened cocoa powder
2 g ground cumin
1 g dried oregano
80 g sweet pepper or red bell pepper (chopped fino)
120 g white onion (chopped)
180 ml chicken broth
30 ml olive oil (divided)
8 g salt (or to taste)
1 g black pepper
300 g cooked mashed sweet potato (without grumos)
160 g pre-cooked cornmeal
180 ml warm water (approx.)
220 g corn kernels (fresh or descongelado)
60 g red onion (en cubitos small)
15 g fresh cilantro (chopped)
30 ml lime juice
60 g crumbled queso fresco

Nutrition facts

per serving

526 kcal

Calories

31 g

Protein

41 g

Carbs

25 g

Fat

5 g

Fiber

36 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. In a bowl, mix the orange juice, orange zest, garlic, tomato paste, cocoa powder, ground cumin, dried oregano, 15 ml (1 tbsp) olive oil, 4 g (3/4 tsp) salt, and black pepper. Add the chicken thighs and coat well with the adobo. Let rest for 15 minutes in the refrigerator.
2
2. Meanwhile, make the tortilla dough. In another bowl, combine the cooked mashed sweet potato, pre-cooked cornmeal, 4 g (1/2 tsp) salt, and the warm water little by little until you have a soft, workable dough. Divide into 8 portions, roll into balls, cover, and reserve.
3
3. Heat a large skillet or wide pot over medium-high heat. Add the remaining 15 ml (1 tbsp) olive oil. Brown the chicken for 3 to 4 minutes per side. Remove the chicken and set aside on a plate.
4
4. In the same skillet, add the white onion and sweet pepper or red bell pepper. Cook for 4 minutes, stirring, until softened. Add the chicken broth and scrape the bottom to release the browned bits.
5
5. Return the chicken and all of its adobo to the skillet. Once gently simmering, reduce the heat to medium-low, cover partially, and cook for 18 to 20 minutes, until the chicken is tender and fully cooked. If you prefer to check with a thermometer, the center should reach 165°F / 74°C.
6
6. For the salad, heat a skillet or griddle over high heat. Add the corn kernels and cook for 5 to 6 minutes, stirring only occasionally, until charred in spots. Transfer to a bowl and mix with the red onion, fresh cilantro, lime juice, and a pinch of salt.
7
7. Shape the tortillas by placing each dough ball between two sheets of plastic or parchment and pressing into discs about 10 to 12 cm (4 to 5 inches) wide.
8
8. Cook the sweet potato tortillas on a nonstick skillet or griddle over medium heat for 3 to 4 minutes per side, until cooked through, flexible, and marked with golden spots. Keep them covered in a clean towel to stay warm.
9
9. Serve the adobo chicken with its sauce on a plate, alongside the soft sweet potato tortillas, and finish with the charred corn salad. Sprinkle the crumbled queso fresco over the salad before serving.

Chef tips

If the tortilla dough cracks, add an extra 15 ml (1 tbsp) of warm water. For deeper flavor, you can marinate the chicken for up to 2 hours in the refrigerator.

Substitutions

You can substitute the queso fresco with mild feta if preferred. Sweet pepper can be replaced with red bell pepper. If you do not have fresh oranges, use 100% natural unsweetened orange juice.

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
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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