Dominican Chicken in Passion Fruit and Rum Sauce with Roasted Plantains

Name: Dominican Chicken in Passion Fruit and Rum Sauce with Roasted Plantains
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Dominicana
Ingredients: 2 lb bone-in, skin-on chicken thighs; about 3 large / 1.3 lb ripe plantains; 1 cup passion fruit pulp; 1 cup red onion; 2/3 cup sweet pepper; 6 cloves garlic; 1/2 cup fresh cilantro; 2 tbsp lime; 1/4 cup dark Dominican rum; 3/4 cup chicken broth; 2 tbsp tomato paste; 1 tbsp honey; 3 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 tsp sweet paprika; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp butter

An original dish inspired by Dominican flavors: browned and oven-finished chicken thighs glazed in a vibrant passion fruit, garlic, red onion, sweet pepper, and rum sauce, served with roasted ripe plantains, cilantro, and lime.

20 minPrep

40 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

900 g bone-in, skin-on chicken thighs (approx. 4 pieces)
600 g ripe plantains (pelados and cut a lo largo)
240 ml passion fruit pulp (colada if desired a sauce more lisa)
150 g red onion (en pluma fina)
80 g sweet pepper (in strips finas)
18 g garlic (chopped)
15 g fresh cilantro (chopped)
30 ml lime (juice fresh)
60 ml dark Dominican rum (for the sauce)
180 ml chicken broth (low sodium preferiblemente)
30 g tomato paste (for dar cuerpo)
21 g honey (optional for balancear the acidez)
45 ml olive oil (divided)
2 g dried oregano
1 g ground cumin
2 g sweet paprika
8 g salt (or to taste)
1 g black pepper (freshly ground)
14 g butter (for terminar the sauce)

Nutrition facts

per serving

612 kcal

Calories

31 g

Protein

36 g

Carbs

36 g

Fat

4 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
Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and season both sides with 1 tablespoon olive oil, dried oregano, ground cumin, sweet paprika, salt, and black pepper.
2
Place the ripe plantains on a baking tray, brush them with 1 tablespoon olive oil, and add a pinch of salt. Roast at 220 °C / 425 °F for 25 to 30 minutes, turning halfway through, until golden and caramelized.
3
While the plantains roast, heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken thighs for 4 to 5 minutes skin-side down and 2 minutes on the other side. Remove the chicken and set aside.
4
In the same skillet, reduce to medium heat and sauté the red onion and sweet pepper for 3 minutes. Add the garlic and cook 30 seconds more. Stir in the tomato paste and cook for 1 minute, stirring so its flavor concentrates.
5
Carefully pour in the dark Dominican rum and let it boil for 1 minute so some of the alcohol cooks off. Add the passion fruit pulp, chicken broth, honey, and half of the fresh cilantro. Cook the sauce for 3 to 4 minutes until well combined.
6
Return the chicken to the skillet, skin-side up. Transfer the skillet to the oven and bake at 200 °C / 400 °F for 18 to 20 minutes, or until the chicken is fully cooked and the sauce is slightly thickened.
7
Remove the skillet from the oven and add the butter and fresh lime juice to the sauce. Gently swirl the pan or stir around the chicken until the butter melts and the sauce turns glossy.
8
Serve each portion with roasted plantains. Spoon the remaining fresh cilantro on top and add extra passion fruit-rum sauce over the chicken and plantains.

Chef tips

If the passion fruit is very tart, use the full amount of honey; if it is already sweet, reduce it. For a silkier sauce, blend and strain the passion fruit pulp before cooking.

Substitutions

You can use boneless chicken thighs, reducing oven time to 12-15 minutes. Cilantro can be replaced with fresh parsley, and the rum can be replaced with more chicken broth if you prefer to omit it.

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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