Tamarind-Sesame Adobo Chicken with Red Bean Rice and Cumin-Roasted Squash

Name: Tamarind-Sesame Adobo Chicken with Red Bean Rice and Cumin-Roasted Squash
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1/4 cup tamarind paste; 1 1/4 cups red onion; 6 cloves garlic; 1/2 cup orange juice; 3 tbsp vegetable oil; 2 tsp ground cumin; 1 1/2 tsp sweet paprika; 1 tsp dried oregano; 1 3/4 tsp salt; 1 tsp black pepper; 2 tbsp sesame seeds; 1 cup long-grain rice; 1 1/2 cups cooked red beans; 2 cups chicken broth; 1 leaf bay leaf; 1.1 lb squash cubes; 1 whole lime; 1/4 cup fresh cilantro

An original Latin American dish featuring seared and roasted chicken thighs in a tamarind, garlic, cumin, and sesame adobo, served with tender red bean rice and cumin-roasted squash finished with lime. Flavorful, warm, and balanced.

25 minPrep

50 minCook

75 minTotal

4Servings

Dairy-FreeGluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
60 g tamarind paste (without semillas)
180 g red onion (the mitad licuada for the adobo and the mitad chopped for the arroz)
18 g garlic (4 cloves for the adobo and 2 for the arroz)
120 ml orange juice (fresh)
45 ml vegetable oil (divided)
6 g ground cumin (divided)
4 g sweet paprika (for the adobo)
2 g dried oregano (for the adobo)
10 g salt (divided or to taste)
2 g black pepper (divided)
18 g sesame seeds (tostado, divided)
200 g long-grain rice (enjuagado)
260 g cooked red beans (escurridos, with 120 ml/1/2 cup of su líquido reservado si está disponible)
480 ml chicken broth (for the arroz)
1 unit bay leaf (for the arroz)
500 g squash cubes (puede ser calabaza butternut or zapallo)
1 unit lime (zest and juice)
12 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

620 kcal

Calories

35 g

Protein

55 g

Carbs

27 g

Fat

8 g

Fiber

47 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

Sesame

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. In a blender or food processor, combine the tamarind paste, half of the red onion, 4 garlic cloves, orange juice, 1 tablespoon vegetable oil, 1 teaspoon ground cumin, sweet paprika, dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon sesame seeds until you have a thick, smooth adobo.
2
2. Place the chicken thighs in a bowl, coat them with the tamarind adobo, and let them rest for 15 minutes while you prepare the rest of the dish.
3
3. On a baking tray, toss the squash cubes with 1 tablespoon vegetable oil, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.
4
4. While the squash roasts, heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add the remaining chopped red onion and the remaining 2 chopped garlic cloves; cook for 3 to 4 minutes until softened.
5
5. Stir in the long-grain rice and cook for 1 minute to lightly toast it. Add the cooked red beans, chicken broth, the reserved bean liquid if using, the bay leaf, and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender.
6
6. Heat a large oven-safe skillet over medium-high heat. Sear the chicken with its adobo for 2 minutes per side until lightly browned. Transfer the skillet to the oven and roast at 220 °C / 425 °F for 12 to 15 minutes, or until the chicken is fully cooked.
7
7. Remove the bay leaf from the rice and fluff with a fork. Add the lime zest and half of the chopped fresh cilantro. Toss gently.
8
8. Remove the squash from the oven and toss it with the lime juice. Taste and adjust with a little more salt if needed.
9
9. Serve a base of red bean rice, arrange the tamarind adobo chicken on top, and add the roasted squash on the side. Finish with the remaining fresh cilantro and the remaining tablespoon of toasted sesame seeds.

Chef tips

For deeper flavor, you can marinate the chicken for up to 8 hours in the refrigerator. Toast the sesame seeds in a dry pan for 1 to 2 minutes before using to enhance their aroma.

Substitutions

You can use bone-in chicken thighs, adjusting the oven time as needed. Squash can be replaced with sweet potato. If you do not have red beans, use cooked pinto beans. It is already suitable for a dairy-free version as written.

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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