Mild Chipotle Chicken with Pumpkin Seed Cream and Cilantro Rice with Roasted Squash

Name: Mild Chipotle Chicken with Pumpkin Seed Cream and Cilantro Rice with Roasted Squash
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 4 cloves garlic; 2 lime; 1/2 cup pumpkin seeds; 3 medium Roma tomatoes; 1 1/4 cups white onion; 1 tbsp chipotle in adobo; 1/4 tsp ground cinnamon; 1 1/2 cups chicken broth; 3 tbsp olive oil; 1/2 cup heavy cream; 1 cup long-grain white rice; 1 cup water; 1 cup loosely packed fresh cilantro; 4 cups butternut squash; 1 tsp sweet paprika

An original Latin American–inspired dish featuring seared chicken thighs finished in a velvety pumpkin seed, roasted tomato, and mild chipotle sauce, served over fragrant cilantro rice with roasted squash and lime.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g ground cumin (divided)
12 g garlic (chopped, divided)
2 units lime (1 for juice and 1 for wedges al servir)
70 g pumpkin seeds (unsalted)
300 g Roma tomatoes (partidos a the mitad)
180 g white onion (en pluma, divided)
20 g chipotle in adobo (chopped fino)
1 g ground cinnamon (solo a pinch)
360 ml chicken broth (divided)
45 ml olive oil (divided)
120 ml heavy cream (for the sauce)
200 g long-grain white rice (enjuagado)
240 ml water (for the arroz)
25 g fresh cilantro (chopped, divided)
500 g butternut squash (pelada and diced small)
2 g sweet paprika (for the calabaza)

Nutrition facts

per serving

640 kcal

Calories

35 g

Protein

39 g

Carbs

37 g

Fat

4 g

Fiber

35 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. Preheat the oven to 425°F / 220°C. Place the butternut squash on a sheet pan and toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, the sweet paprika, and a pinch of black pepper. Roast for 25 to 30 minutes at 425°F / 220°C, turning halfway through, until golden and tender.
2
2. Season the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cumin, half of the chopped garlic, and the juice of 1 lime. Let it rest for 10 minutes while you prepare the rest.
3
3. In a dry skillet over medium heat, toast the pumpkin seeds for 2 to 3 minutes until fragrant. Remove and set aside.
4
4. In the same skillet, add the tomatoes and half of the onion. Cook, without moving too much, for 6 to 8 minutes until charred in spots and softened. Add the remaining garlic, chipotle in adobo, and ground cinnamon; cook 1 minute more.
5
5. Transfer the tomatoes, cooked onion, garlic, chipotle, toasted pumpkin seeds, and 3/4 cup chicken broth to a blender. Blend until very smooth. Add the heavy cream and blend briefly again.
6
6. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rice and remaining onion; sauté for 2 minutes. Stir in the water, the rest of the chicken broth, 1/2 teaspoon salt, and half of the cilantro. When it comes to a boil, lower the heat, cover, and cook for 15 to 18 minutes until the rice is tender.
7
7. While the rice cooks, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until nicely browned.
8
8. Reduce the heat to medium, pour the pumpkin seed sauce over the chicken, and cook for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is fully cooked. The internal temperature of the chicken should reach 165°F / 74°C.
9
9. Turn off the heat under the rice and let it rest, covered, for 5 minutes. Fluff with a fork and fold in the remaining cilantro.
10
10. Serve a bed of cilantro rice, top with the chicken and plenty of sauce, add the roasted squash on the side, and finish with wedges from the remaining lime for squeezing over the dish.

Chef tips

For an extra silky sauce, strain it after blending. If you prefer less heat, use only 1 teaspoon chipotle in adobo. Browning the chicken well before adding the sauce gives the dish deeper flavor.

Substitutions

You can swap the butternut squash for cubed sweet potato. Heavy cream can be replaced with table cream or evaporated milk, though the texture will be slightly less rich. If you do not have long-grain white rice, use jasmine rice and adjust the liquid according to the package.

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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