Creole Chicken in Lulo Herb Sauce with Creamy Sweet Corn Rice

Name: Creole Chicken in Lulo Herb Sauce with Creamy Sweet Corn Rice
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Colombiana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 2 tbsp vegetable oil; 1 cup scallions; 1 cup white onion; 4 cloves garlic; 1 1/2 cups tomato; 1/3 cup sweet chili pepper; 3/4 cup lulo pulp; 1 1/2 cups chicken broth; 1/2 cup fresh cilantro; 2 tbsp fresh mint; 1 cup long-grain white rice; 1 cup sweet corn kernels; 1 cup milk; 1 cup water; 1 1/2 tbsp butter; 2 oz Colombian costeño cheese; 2 tbsp lime

An original Colombian-inspired recipe featuring browned chicken thighs gently simmered in a tangy lulo sauce with light hogao and fresh herbs, served over creamy rice with sweet corn and a touch of costeño cheese.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
30 ml vegetable oil
80 g scallions (chopped fina)
120 g white onion (chopped fina)
12 g garlic (chopped)
240 g tomato (chopped)
40 g sweet chili pepper (without semillas, chopped)
200 g lulo pulp (without semillas si es necesario)
360 ml chicken broth
20 g fresh cilantro (chopped)
8 g fresh mint (chopped fina)
220 g long-grain white rice (enjuagado)
180 g sweet corn kernels (fresh or congelado)
240 ml milk
240 ml water
20 g butter
60 g Colombian costeño cheese (desmenuzado)
30 ml lime (juice fresh)

Nutrition facts

per serving

548 kcal

Calories

35 g

Protein

41 g

Carbs

27 g

Fat

3 g

Fiber

38 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) salt, black pepper, and cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat the vegetable oil in a wide skillet or sauté pan over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and set aside.
3
3. In the same pan, add the scallions, white onion, and garlic. Cook over medium heat for 3 minutes until softened.
4
4. Add the tomato and sweet chili pepper. Cook for 5 to 6 minutes, stirring, until a juicy hogao forms.
5
5. Stir in the lulo pulp and 240 ml (1 cup) of the chicken broth. Mix well and cook for 2 minutes to bring the sauce together.
6
6. Return the chicken to the pan along with any juices. Cover and cook over medium-low heat for 20 to 25 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F and 74°C.
7
7. Add the cilantro, mint, and lime juice to the sauce. Adjust with the remaining 4 g (3/4 tsp) salt and cook 2 minutes more.
8
8. Meanwhile, in a medium pot, combine the rice, sweet corn, milk, water, the remaining 120 ml (1/2 cup) chicken broth, and butter. Bring to a gentle boil over medium heat.
9
9. Once boiling, reduce the heat to low, cover, and cook the rice for 16 to 18 minutes until tender and creamy. Turn off the heat and let it rest, covered, for 5 minutes.
10
10. Uncover the rice, add the crumbled costeño cheese, and fluff with a fork so it stays light but creamy.
11
11. Serve a bed of creamy sweet corn rice and top with the chicken and plenty of lulo herb sauce.

Chef tips

If your lulo is very tart, balance the sauce with an extra teaspoon of very ripe tomato. For a deeper finish, let the sauce reduce uncovered for 3 to 4 minutes before serving.

Substitutions

You can replace lulo with a mild passion fruit and sour orange mixture in a smaller amount, though the flavor will change. Costeño cheese can be swapped for mild feta, and mint can be replaced with extra cilantro for a more classic profile.

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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