Achiote-Lime Chicken with Toasted Corn Quinoa and Avocado Cream

Name: Achiote-Lime Chicken with Toasted Corn Quinoa and Avocado Cream
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; 3 tbsp achiote paste; 4 tbsp lime juice; 4 cloves garlic; 1 tsp ground cumin; 1 tsp dried oregano; 1 tbsp honey; 3 tbsp olive oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 cup uncooked quinoa; 1 1/2 cups water; 1 cup corn kernels; 1 cup white onion; 1/2 cup fresh cilantro; 1 large ripe avocado; 1/2 cup plain yogurt; 1 tbsp jalapeno; 1/4 cup toasted pumpkin seeds

An original Latin American-inspired recipe featuring chicken thighs marinated in achiote, lime, and garlic, seared and baked until juicy. It is served with quinoa tossed with toasted corn and onion, plus a fresh avocado-cilantro cream that balances the smoky and bright citrus flavors.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (en trozos large)
45 g achiote paste (for the marinada)
60 ml lime juice (freshly squeezed)
12 g garlic (chopped fino)
2 g ground cumin (divided)
1 g dried oregano (divided)
15 ml honey (for balancear acidez)
45 ml olive oil (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
170 g uncooked quinoa (enjuagada)
360 ml water (for cocer the quinoa)
150 g corn kernels (fresh or congelados)
120 g white onion (chopped diced small, divided)
20 g fresh cilantro (chopped, divided)
200 g ripe avocado (for the cream)
120 g plain yogurt (for the cream)
15 g jalapeno (without semillas and chopped)
30 g toasted pumpkin seeds (for terminar)

Nutrition facts

per serving

585 kcal

Calories

35 g

Protein

30 g

Carbs

35 g

Fat

7 g

Fiber

23 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 large bowl, mix the achiote paste, 45 ml (3 tbsp) lime juice, garlic, 1 tablespoon (15 ml) olive oil, honey, half of the cumin, half of the oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
2
2. Add the chicken thighs to the marinade and toss well to coat completely. Let them rest for 15 minutes in a cool spot while you prepare the rest of the recipe.
3
3. Place the quinoa in a saucepan with 360 ml (1 1/2 cups) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes or until the liquid is absorbed. Remove from the heat and let stand for 5 minutes; then fluff with a fork.
4
4. While the quinoa cooks, heat a large skillet over medium-high heat with 1 tablespoon (15 ml) olive oil. Add the corn and cook for 4 to 5 minutes until lightly charred. Stir in half of the diced onion and sauté 2 minutes more. Add the cooked quinoa, the remaining cumin, the remaining oregano, 1/4 teaspoon salt, and a little black pepper. Cook for 2 minutes, mix in half of the cilantro, and keep warm.
5
5. Preheat the oven to 220°C / 425°F.
6
6. Heat an oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the marinated chicken for 2 to 3 minutes per side until colored, without fully cooking it through.
7
7. Transfer the skillet to the oven and bake the chicken for 12 to 15 minutes at 220°C / 425°F, until fully cooked and juicy.
8
8. For the cream, place the avocado, plain yogurt, the remaining onion, jalapeno, the remaining 15 ml (1 tbsp) lime juice, the rest of the cilantro, and a pinch of salt in a blender or food processor. Blend until smooth and creamy.
9
9. Serve a bed of toasted corn quinoa on each plate. Top with the achiote chicken, add spoonfuls of avocado cream, and finish with the toasted pumpkin seeds.
10
10. Adjust with salt and black pepper to taste before serving immediately.

Chef tips

For deeper flavor, marinate the chicken for up to 2 hours in the refrigerator. For a more elegant presentation, slice the chicken before serving and let some of the avocado cream spill onto the quinoa.

Substitutions

You can swap the thighs for chicken breast, adjusting the oven time to avoid drying it out. The yogurt can be replaced with sour cream for a richer sauce. Quinoa may be replaced with cooked white rice, though the final profile will be different.

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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