Dominican Chicken in Red Onion, Passion Fruit and Oregano Sauce with Tender Corn Rice

Dominican Food

Intermediate

Dominican Chicken in Red Onion, Passion Fruit and Oregano Sauce with Tender Corn Rice

Name: Dominican Chicken in Red Onion, Passion Fruit and Oregano Sauce with Tender Corn Rice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Dominicana
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1/4 cup sour orange juice; 6 cloves garlic; 2 tsp dried oregano; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 1 1/4 cups red onion; 1/2 cup sweet pepper; 1/2 cup passion fruit pulp; 1 tbsp honey; 1 cup water; 1 cup long-grain rice; 3/4 cup sweet corn kernels; 2 cups chicken broth; 1/4 cup fresh cilantro; 1 tbsp butter

An original Dominican-inspired recipe featuring browned chicken thighs finished in a sweet-tangy passion fruit, red onion, garlic and oregano sauce, served over tender corn rice with cilantro. It combines classic island flavors with an elegant homemade presentation.

20 minPrep

45 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (approx. 4 pieces)
60 ml sour orange juice (for adobar)
18 g garlic (4 cloves machacados for the chicken and 2 chopped for the arroz)
4 g dried oregano (divided)
9 g salt (or to taste, divided)
2 g black pepper (divided)
30 ml vegetable oil (divided)
180 g red onion (en pluma fina)
60 g sweet pepper (chopped)
120 ml passion fruit pulp (without exceso of semillas)
15 ml honey (for balancear the acidez)
240 ml water (for the sauce)
200 g long-grain rice (enjuagado)
120 g sweet corn kernels (fresh or congelado)
480 ml chicken broth (for the arroz)
10 g fresh cilantro (chopped)
14 g butter (for terminar the arroz)

Nutrition facts

per serving

548 kcal

Calories

31 g

Protein

35 g

Carbs

29 g

Fat

3 g

Fiber

32 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. In a bowl, season the chicken thighs with the sour orange juice, 4 crushed garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Let rest for 15 minutes.
2
2. Meanwhile, heat a medium pot over medium heat. Add 1 tablespoon vegetable oil and sauté the 2 chopped garlic cloves for 30 seconds. Add the long-grain rice and stir for 1 minute until slightly translucent.
3
3. Add the sweet corn kernels, chicken broth, 1/2 teaspoon salt, and a pinch of black pepper. Bring to a boil, then reduce to low, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
4
4. Remove the rice from the heat, add the butter and fresh cilantro. Fluff with a fork, cover again, and keep warm.
5
5. Preheat the oven to 400°F / 200°C.
6
6. Heat a large oven-safe skillet over medium-high heat with the remaining 1 tablespoon vegetable oil. Remove the chicken from the marinade, reserving any liquid in the bowl, and brown it skin-side down for 4 to 5 minutes. Turn and cook 2 minutes more.
7
7. Add the red onion and sweet pepper around the chicken. Cook for 2 minutes, stirring gently so the onion starts to soften.
8
8. Add the passion fruit pulp, honey, water, the reserved marinade liquid, the remaining 1 teaspoon dried oregano, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Bring to a gentle simmer.
9
9. Transfer the skillet to the oven and bake for 18 to 20 minutes at 400°F / 200°C, or until the chicken is fully cooked and the sauce is slightly reduced.
10
10. Remove the skillet from the oven and let the chicken rest for 5 minutes. If you want a thicker sauce, place the skillet over medium heat for 2 to 3 more minutes, spooning the red onion, passion fruit, and oregano sauce over the chicken.
11
11. Spoon the tender corn rice onto each plate, top with the chicken thighs, and finish with the sauce and onions over the top.

Chef tips

For a more traditional island flavor, mash the garlic with a pinch of salt before mixing it with the sour orange juice. If the passion fruit is very tart, add 1 extra teaspoon of honey at the end of cooking.

Substitutions

You can use boneless chicken thighs, reducing oven time to 12-15 minutes. If passion fruit pulp is unavailable, use maracuya pulp. Cilantro can be replaced with parsley, though the flavor will be less distinctly Dominican.

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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