Creole Chicken in Naranjilla-Peanut Sauce with Golden Hominy Cakes

Name: Creole Chicken in Naranjilla-Peanut Sauce with Golden Hominy Cakes
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Ecuatoriana
Ingredients: 1.75 lb chicken thighs, boneless or bone-in; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 2 tbsp achiote oil or annatto oil; 1 cup white onion, finely chopped; 4 cloves garlic, minced; 3/4 cup red bell pepper, diced; 1 cup naranjilla, strained pulp; 1 cup chicken broth; 1/2 cup roasted unsalted peanuts; 1/2 cup loosely packed chopped cilantro; 2 1/2 cups cooked hominy; 1 cup fresh cheese, crumbled; 1 large egg; 1/3 cup pre-cooked cornmeal; 1 tbsp butter; 1 cup red onion, thinly sliced; 2 tbsp lime juice; 2 tbsp vegetable oil; 2 cups lettuce leaves

An original dish inspired by Ecuadorian flavors: chicken thighs browned and gently simmered in a smooth naranjilla, peanut, and achiote sauce, served with crispy hominy and fresh cheese cakes plus a bright red onion and cilantro salad.

25 minPrep

45 minCook

70 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

800 g chicken thighs, boneless or bone-in (skinless, en pieces large)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g ground cumin
30 ml achiote oil or annatto oil
150 g white onion, finely chopped
12 g garlic, minced
100 g red bell pepper, diced
240 ml naranjilla, strained pulp (without semillas)
240 ml chicken broth
70 g roasted unsalted peanuts (ground or procesado fino)
20 g chopped cilantro (divided)
400 g cooked hominy (well escurrido)
120 g fresh cheese, crumbled
50 g egg
40 g pre-cooked cornmeal
15 g butter (for the mezcla of tortitas)
120 g red onion, thinly sliced (for the ensalada)
30 ml lime juice
30 ml vegetable oil (for dorar the tortitas)
60 g lettuce leaves (for servir)

Nutrition facts

per serving

620 kcal

Calories

36 g

Protein

29 g

Carbs

41 g

Fat

5 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

DairyEggsPeanuts

Instructions

1
1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, and cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a wide skillet or pot over medium heat. Add the achiote oil and brown the chicken for 3 to 4 minutes per side until lightly colored. Remove and set aside.
3
3. In the same pan, add the white onion, garlic, and red bell pepper. Cook for 5 minutes, stirring, until the vegetables soften.
4
4. Stir in the strained naranjilla pulp, chicken broth, ground peanuts, and 10 g (about 1/4 cup loosely packed) of chopped cilantro. Mix well until the sauce is smooth and even.
5
5. Return the chicken to the pan. When it comes to a gentle simmer, reduce the heat and cook covered for 25 to 30 minutes, stirring occasionally, until the chicken is tender and the sauce is slightly thickened. Adjust with the remaining 4 g (3/4 tsp) salt.
6
6. Meanwhile, make the cakes. Mash the cooked hominy in a bowl, leaving some kernels whole for texture. Add the fresh cheese, egg, pre-cooked cornmeal, and butter, then mix until a shapeable dough forms.
7
7. Shape the hominy mixture into 8 even cakes. If the mixture feels too wet, let it rest for 5 minutes so the cornmeal can absorb some moisture.
8
8. Heat the vegetable oil in a skillet over medium heat and cook the cakes for 3 to 4 minutes per side, until firm and golden-crisp on the outside.
9
9. For the salad, toss the red onion with lime juice, a pinch of salt, and the remaining cilantro. Let it sit for 5 minutes to mellow slightly.
10
10. To serve, arrange the lettuce leaves as a base, place the golden hominy cakes on top, add the chicken with plenty of naranjilla-peanut sauce, and finish with the red onion salad on top or on the side.
11
11. If you want to reheat the cakes in the oven, place them on a tray and warm them at 180°C / 350°F for 5 to 7 minutes before serving.

Chef tips

For a silkier sauce, blend the naranjilla pulp with the broth and peanuts before adding it to the pan. If you prefer brighter acidity, add 1 extra tablespoon of lime juice at the end.

Substitutions

You can replace naranjilla with a mild passion fruit and a little orange juice if unavailable, though the flavor will change. The hominy can be replaced with well-drained cooked corn kernels, and the fresh cheese with farmer's cheese or mild feta.

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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