Colombian Chicken in Lulo and Mint Stew with Creamy Sweet Corn Rice

Name: Colombian Chicken in Lulo and Mint Stew with Creamy Sweet Corn Rice
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: colombiana
Ingredients: 1.75 lb skinless bone-in chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 2 tbsp annatto oil or annatto-infused oil; 1 cup scallions; 1 cup white onion; 4 cloves garlic; 1 1/2 cups ripe tomatoes; 1 cup lulo; 1 tbsp grated panela; 2 cups chicken broth; 2 tbsp fresh mint; 1 cup long-grain white rice; 1 cup sweet corn kernels; 1/2 cup milk; 1 1/2 cups water; 3 oz Colombian fresh cheese; 1 tbsp butter; 1 tbsp lime juice

An original main dish inspired by Colombian flavors: browned chicken thighs gently simmered in a stew of lulo, tomato, scallion, and mint, served over creamy rice with sweet corn and a touch of fresh cheese.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g skinless bone-in chicken thighs (secados with papel of cocina)
8 g salt (divided, or to taste)
2 g black pepper (freshly ground)
2 g ground cumin
30 ml annatto oil or annatto-infused oil (divided)
120 g scallions (finely chopped)
120 g white onion (chopped diced small)
12 g garlic (chopped)
300 g ripe tomatoes (chopped)
240 g lulo (pulpa colada, without semillas)
12 g grated panela
480 ml chicken broth (low sodium)
8 g fresh mint (leaves chopped, divided)
200 g long-grain white rice (enjuagado)
150 g sweet corn kernels (fresh or congelado)
120 ml milk
360 ml water (hot)
80 g Colombian fresh cheese (desmenuzado)
15 g butter
15 ml lime juice

Nutrition facts

per serving

562 kcal

Calories

36 g

Protein

42 g

Carbs

26 g

Fat

3.4 g

Fiber

38.6 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. Season the chicken thighs with 4 g (3/4 tsp) of the salt, black pepper, and ground cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. In a wide pot or deep skillet, heat 1 tablespoon of annatto oil over medium heat. Brown the chicken on both sides for 4 to 5 minutes per side, until nicely colored. Remove and set aside.
3
3. In the same pot, add the remaining tablespoon of annatto oil, the scallions, white onion, and garlic. Cook for 4 minutes, stirring, until the vegetables soften.
4
4. Add the chopped tomatoes and cook 5 minutes more until a thick stew base forms. Stir in the lulo pulp, panela, chicken broth, and half of the chopped mint.
5
5. Return the chicken to the pot along with any juices. Once it reaches a gentle simmer, lower the heat, partially cover, and cook for 25 minutes, until the chicken is tender and reaches an internal temperature of 165°F/74°C.
6
6. Meanwhile, make the rice. In a medium saucepan, melt the butter over medium heat. Add the rinsed rice and sweet corn, and sauté for 2 minutes.
7
7. Pour in the milk, hot water, and the remaining 4 g (3/4 tsp) salt. Stir once, bring to a gentle boil, reduce the heat to low, cover, and cook for 15 minutes until the liquid is absorbed.
8
8. Turn off the heat on the rice, add the crumbled fresh cheese, and cover again for 5 minutes so it becomes creamy. Fluff with a fork before serving.
9
9. Uncover the chicken and cook 5 additional minutes if you want the sauce slightly more reduced. Add the lime juice and the remaining mint, taste, and adjust salt if needed.
10
10. Serve a bed of creamy sweet corn rice and top with the chicken and plenty of lulo stew. Serve hot.

Chef tips

For deeper flavor, brown the chicken well before stewing it. If the lulo is very tart, add an extra teaspoon of panela. The rice should be moist and creamy, not dry.

Substitutions

You can replace lulo with a mild passion fruit and a little orange mixture if unavailable, though the flavor profile will change. Fresh cheese can be replaced with queso campesino or mild fresh mozzarella. Mint may be swapped for cilantro if you prefer a more herbal finish.

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
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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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