Crispy Chicken in Mild Pumpkin Seed and Guajillo Sauce with Sweet Corn Lime Rice

Name: Crispy Chicken in Mild Pumpkin Seed and Guajillo Sauce with Sweet Corn Lime Rice
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp garlic powder; 1/3 cup pre-cooked cornmeal; 3 tbsp vegetable oil; 1/2 cup pumpkin seeds; 2 large dried guajillo chiles; 1 cup hot water; 10.5 oz roma tomatoes; 1 cup white onion; 3 cloves garlic cloves; 1 1/2 cups chicken broth; 1/2 tsp dried oregano; 1 cup long-grain rice; 1 cup corn kernels; 1 tsp lime zest; 2 tbsp lime juice; 1/3 cup fresh cilantro

An original Latin American recipe featuring golden, crispy chicken thighs coated in a velvety sauce of toasted pumpkin seeds, mild guajillo chile, and tomato, served over fragrant rice with sweet corn, lime, and cilantro. Comforting, vibrant, and balanced.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
8 g salt (divided)
2 g black pepper (divided)
2 g ground cumin (divided)
2 g garlic powder (for the chicken)
40 g pre-cooked cornmeal (for cubrir lightly the chicken)
45 ml vegetable oil (divided)
70 g pumpkin seeds (without peel)
20 g dried guajillo chiles (without semillas)
240 ml hot water (for remojar the chiles)
300 g roma tomatoes (en cuartos)
140 g white onion (chopped, divided)
9 g garlic cloves (divided)
360 ml chicken broth (for the sauce and the arroz)
1 g dried oregano (for the sauce)
180 g long-grain rice (enjuagado and escurrido)
150 g corn kernels (fresh or congelado)
2 g lime zest (of 1 lima)
30 ml lime juice (freshly squeezed)
15 g fresh cilantro (chopped, divided)

Nutrition facts

per serving

545 kcal

Calories

34 g

Protein

37 g

Carbs

28 g

Fat

4 g

Fiber

33 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

No declared allergens

Instructions

1
1. Season the chicken with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, 1 g (1/2 tsp) ground cumin, and the garlic powder. Sprinkle the pre-cooked cornmeal over the chicken and toss well to lightly coat.
2
2. Heat a large skillet over medium-high heat with 30 ml (2 tbsp) oil. Brown the chicken for 4 to 5 minutes per side until deeply golden and cooked through; the internal temperature should reach 165°F/74°C. Remove and set aside.
3
3. While the chicken cooks, toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring constantly, until nutty and fragrant. Remove from the heat.
4
4. Place the guajillo chiles in a bowl and cover with 240 ml (1 cup) hot water. Let them soak for 10 minutes until softened.
5
5. In the same large skillet, add 15 ml (1 tbsp) oil, half of the onion, and 2 garlic cloves. Cook for 2 minutes. Add the tomatoes and cook 5 minutes more, until softened and slightly concentrated.
6
6. Blend the soaked chiles with their soaking liquid, the cooked tomatoes, the sautéed onion and garlic, the toasted pumpkin seeds, 240 ml (1 cup) chicken broth, oregano, the remaining cumin, 2 g (3/4 tsp) salt, and the remaining black pepper until very smooth.
7
7. Pour the sauce into the skillet and cook over medium heat for 6 to 8 minutes, stirring occasionally, until slightly thickened. Return the chicken to the skillet and cook 3 minutes more so it absorbs the sauce.
8
8. For the rice, heat a medium saucepan over medium heat. Add the rice and cook for 1 minute, stirring. Add the remaining onion and 1 chopped garlic clove; cook 2 minutes more.
9
9. Add the corn, 120 ml (1/2 cup) chicken broth, 120 ml (1/2 cup) water, lime zest, and 2 g (1/4 tsp) salt. Bring to a boil, then cover and cook over low heat for 15 minutes, until the rice is tender and the liquid is absorbed.
10
10. Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and mix in the lime juice and half of the chopped cilantro.
11
11. Serve a bed of corn-lime rice, top with the chicken and plenty of pumpkin seed sauce, and finish with the remaining fresh cilantro.

Chef tips

For an even smoother sauce, strain it after blending. For a gentle smoky note, broil the tomatoes at 450°F/230°C for 8 minutes before blending.

Substitutions

You can use chicken breast instead of thighs, adjusting the cooking time to avoid drying it out. If pumpkin seeds are unavailable, use unsalted sunflower seeds. Long-grain rice can be replaced with jasmine rice, slightly reducing the liquid.

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
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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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