Colombian Chicken in Lulo and Cimarron Sauce with Creamy Sweet Corn Rice

Name: Colombian Chicken in Lulo and Cimarron Sauce with Creamy Sweet Corn Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Colombiana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 cup fresh lulo or lulo pulp; 1 cup scallions; 1 cup tomato; 4 cloves garlic; 1/2 cup culantro leaves; 1 tsp ground cumin; 1 tbsp annatto or annatto oil; 2 tbsp vegetable oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp grated panela; 2 cups chicken broth; 1 cup long-grain white rice; 1 cup sweet corn kernels; 1 cup coconut milk; 1 1/2 tbsp butter; 2 leaves bay leaves; 1 tbsp lime juice

An original Colombian-inspired dish featuring chicken thighs seared and gently simmered in a bright lulo, light hogao, and cimarron sauce, served over creamy sweet corn rice. It brings together tangy, herbal, and subtly sweet flavors typical of Colombian home cooking.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
250 g fresh lulo or lulo pulp (licuado and colado si es necesario)
120 g scallions (finely chopped, separada en dos partes)
200 g tomato (pelado and chopped diced small)
12 g garlic (chopped or machacado)
12 g culantro leaves (finely chopped)
2 g ground cumin
15 ml annatto or annatto oil
30 ml vegetable oil (divided)
8 g salt (or to taste)
2 g black pepper
20 g grated panela
500 ml chicken broth (divided)
220 g long-grain white rice (lavado and escurrido)
180 g sweet corn kernels (fresh or congelado)
240 ml coconut milk
20 g butter
2 g bay leaves
15 ml lime juice

Nutrition facts

per serving

612 kcal

Calories

32 g

Protein

49 g

Carbs

31 g

Fat

3 g

Fiber

46 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 with 4 g (3/4 tsp) salt, black pepper, and cumin. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. For the sauce, blend the lulo with 120 ml (1/2 cup) chicken broth until smooth. If using fresh fruit with coarse seeds, strain the mixture. Set aside.
3
3. Heat a wide pot or deep skillet over medium-high heat. Add 1 tbsp (15 ml) vegetable oil and the annatto. Sear the chicken in batches for 3 to 4 minutes per side, without fully cooking it through. Remove and set aside.
4
4. In the same pot, add half of the scallions and all the tomato. Cook for 4 minutes over medium heat, stirring. Add the garlic and cook 1 minute more until a light hogao forms.
5
5. Pour in the lulo mixture, then add the panela, 240 ml (1 cup) chicken broth, 1 bay leaf, and half of the chopped cimarron. Stir well and bring to a gentle simmer.
6
6. Return the chicken to the pot, reduce to medium-low heat, partially cover, and cook for 20 minutes, until the chicken is tender and the sauce has thickened slightly. Add the lime juice and adjust with the remaining salt to taste. Remove the bay leaf.
7
7. Meanwhile, make the rice. In a medium saucepan, heat 1 tbsp (15 ml) vegetable oil and the butter over medium heat. Add the remaining scallions and cook for 2 minutes.
8
8. Add the rinsed rice and stir for 1 minute to lightly toast it. Add the sweet corn, 240 ml (1 cup) coconut milk, 120 ml (1/2 cup) chicken broth, 1 bay leaf, and a pinch of salt. Stir once.
9
9. When it comes to a boil, reduce to very low heat, cover tightly, and cook for 15 to 18 minutes until the liquid is absorbed and the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes. Remove the bay leaf and fluff with a fork.
10
10. Stir the remaining cimarron into the chicken just before serving to keep its fresh aroma. If you prefer to finish the dish in the oven, you may transfer the oven-safe pot for 5 minutes at 350°F (175°C) after stovetop cooking, though this is optional.
11
11. Serve a bed of creamy sweet corn rice and spoon the chicken with plenty of lulo-cimarron sauce over the top.

Chef tips

If the lulo is very tart, add 1 extra teaspoon of panela. For a silkier sauce, blend the tomato with the lulo as well, then cook the hogao for a slightly shorter time.

Substitutions

You can replace cimarron with cilantro if unavailable, though the flavor will be milder. Sweet corn can be swapped for fresh choclo kernels. Butter may be replaced with more oil for a dairy-free version.

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
View on Amazon
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
View on Amazon
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
View on Amazon