Chicken in smoked guava adobo with toasted corn quinoa and warm squash-red onion salad

Name: Chicken in smoked guava adobo with toasted corn quinoa and warm squash-red onion salad
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.5 lb boneless skinless chicken thighs; 4.2 oz guava paste; 3/4 cup crushed tomato; 3.5 oz white onion; 4 cloves garlic; 3 tbsp lime juice; 3 tbsp olive oil; 1 1/2 tsp ground cumin; 1 1/2 tsp smoked paprika; 1 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 cup quinoa; 2 cups water; 1 cup corn kernels; 12 oz squash; 4.2 oz red onion; 1/2 cup fresh cilantro; 1 tbsp apple cider vinegar

An original Latin American recipe featuring seared and baked chicken thighs in a guava, tomato, cumin, and smoked paprika adobo, served over quinoa with toasted corn and paired with a warm squash, red onion, cilantro, and lime salad.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
120 g guava paste (diced small)
180 ml crushed tomato (or puree of tomato)
100 g white onion (chopped finely)
12 g garlic (chopped)
45 ml lime juice (freshly squeezed, divided)
45 ml olive oil (divided)
4 g ground cumin
4 g smoked paprika
2 g dried oregano
8 g salt (divided, or to taste)
2 g black pepper
170 g quinoa (enjuagada)
480 ml water (for cocer the quinoa)
120 g corn kernels (fresh or congelados)
350 g squash (diced small)
120 g red onion (en plumas finas)
15 g fresh cilantro (chopped)
15 ml apple cider vinegar

Nutrition facts

per serving

512 kcal

Calories

35 g

Protein

38 g

Carbs

24 g

Fat

5 g

Fiber

33 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

No declared allergens

Instructions

1
1. Preheat the oven to 220°C / 425°F. In a large oven-safe skillet or a regular skillet, heat 1 tablespoon olive oil. Add the white onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds.
2
2. Add the guava paste, crushed tomato, 2 tablespoons lime juice, cumin, smoked paprika, oregano, 3/4 teaspoon salt, and black pepper. Cook for 3 to 4 minutes, stirring, until a thick glossy sauce forms. Remove from the heat.
3
3. Season the chicken thighs with the remaining salt. Heat another tablespoon of olive oil in the same skillet over medium-high heat and sear the chicken for 2 minutes per side. Pour the guava sauce over the chicken and coat each piece well.
4
4. If your skillet is not oven-safe, transfer the chicken and sauce to a baking dish. Bake at 220°C / 425°F for 18 to 22 minutes, until the chicken is fully cooked and juicy.
5
5. Meanwhile, place the quinoa and water in a medium saucepan with a pinch of salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.
6
6. In a separate skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add the corn kernels and cook for 4 to 5 minutes until lightly charred in spots. Mix the toasted corn into the cooked quinoa.
7
7. On a baking tray or dish, toss the squash and red onion with the remaining 1/2 tablespoon olive oil, apple cider vinegar, and a pinch of salt. Roast in the oven at 220°C / 425°F for 15 to 18 minutes, stirring once, until the squash is tender and the onion is lightly caramelized.
8
8. Transfer the roasted squash and red onion to a bowl. Add the remaining lime juice and the fresh cilantro, then toss gently to make the warm salad.
9
9. Serve a base of quinoa with toasted corn, top with the chicken and plenty of smoky guava sauce, and finish with the warm squash and red onion salad on the side.

Chef tips

For a silkier sauce, fully melt the guava paste at the beginning over medium heat and stir often. If you want deeper browning on the squash, spread it in a single layer without overcrowding.

Substitutions

You can substitute the quinoa with white or brown rice, adjusting the cooking time. The squash can be replaced with sweet potato or butternut squash. If you do not have guava paste, use guava jam and slightly reduce the amount to avoid too much sweetness.

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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