Creole chicken in lulo and sweet corn sauce with green plantain mini arepas

Name: Creole chicken in lulo and sweet corn sauce with green plantain mini arepas
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Cuisine: colombiana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 cup lulo; 1 cup sweet corn kernels; 1 cup scallions; 1 medium tomato; 4 cloves garlic; 1 tsp ground cumin; 1 tsp annatto or paprika; 1.5 cups chicken broth; 0.5 cup fresh cilantro; 1.5 tsp salt; 0.5 tsp black pepper; 3 tbsp vegetable oil; 1 large green plantain; 3/4 cup pre-cooked yellow cornmeal; 1/2 cup warm water; 2 oz queso costeño or feta cheese; 1 tbsp butter

An original Colombian-inspired dish featuring seared chicken thighs in a bright yet comforting lulo, sweet corn, and scallion sauce, served with griddled green plantain mini arepas. It has a home-style creole character with fruity, mildly tangy notes and satisfying texture.

30 minPrep

50 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (en trozos large)
240 g lulo (pulpa without semillas)
180 g sweet corn kernels (fresh or congelado)
80 g scallions (finely chopped)
150 g tomato (chopped fino)
12 g garlic (machacado)
2 g ground cumin
2 g annatto or paprika
360 ml chicken broth
20 g fresh cilantro (chopped)
8 g salt (or to taste)
2 g black pepper (freshly ground)
45 ml vegetable oil (divided)
450 g green plantain (pelado and en trozos)
90 g pre-cooked yellow cornmeal (for arepas)
120 ml warm water (approx., for the dough)
60 g queso costeño or feta cheese (desmenuzado)
15 g butter (for terminar the dough)

Nutrition facts

per serving

492 kcal

Calories

33 g

Protein

28 g

Carbs

27 g

Fat

4 g

Fiber

24 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 1 teaspoon salt, black pepper, cumin, and annatto. Let it rest for 15 minutes while you prepare the remaining ingredients.
2
2. Cook the green plantain in a pot with enough water for 15 to 18 minutes, until tender but not falling apart. Drain and mash while hot with the butter, pre-cooked cornmeal, 1/2 teaspoon salt, and the warm water little by little until you get a firm, shapeable dough.
3
3. Shape the dough into 8 small mini arepas. Add the crumbled cheese on top or lightly inside each mini arepa. Set aside.
4
4. Heat 2 tablespoons oil in a wide skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and set aside.
5
5. In the same skillet, add the remaining tablespoon of oil. Cook the scallions, tomato, and garlic for 4 to 5 minutes, stirring, until they form a juicy, fragrant base.
6
6. Add the lulo pulp and sweet corn. Cook for 2 minutes, then pour in the chicken broth and stir well to loosen the flavorful browned bits from the pan.
7
7. Return the chicken to the skillet. Once it reaches a gentle simmer, reduce to medium-low, cover, and cook for 25 to 30 minutes, until the chicken is very tender and the sauce has thickened slightly. Adjust salt if needed.
8
8. Meanwhile, heat a griddle or nonstick skillet over medium heat. Cook the mini arepas for 4 to 5 minutes on each side, using a little oil if desired, until golden outside and tender inside.
9
9. If you prefer to finish the mini arepas in the oven, preheat it to 400°F / 200°C and bake them for 8 to 10 minutes after lightly browning them in the skillet.
10
10. Turn off the heat for the chicken and add the fresh cilantro. Serve the chicken with plenty of lulo-corn sauce and the hot green plantain mini arepas.

Chef tips

For a silkier sauce, blend half of the corn with the broth before adding it to the skillet. The lulo should be ripe for gentle acidity and aroma; if it tastes too tart, balance it with an extra spoonful of chopped tomato or a little more corn.

Substitutions

You can replace lulo with a mild passion fruit and a small amount of tree tomato blend, though the flavor will change. Queso costeño can be replaced with feta, and chicken thighs can be swapped for breast meat, reducing the final cooking time.

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
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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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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