Dominican Chicken in Passion Fruit and Thyme Sauce with Toasted Corn Rice

Name: Dominican Chicken in Passion Fruit and Thyme Sauce with Toasted Corn Rice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Dominicana
Ingredients: 2.6 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp dried oregano; 6 cloves garlic; 1/4 cup sour orange; 2 tbsp vegetable oil; 1 medium, about 5 oz red onion; 1 cup, 4 oz red bell pepper; 1/2 cup, 2 oz sweet peppers; 1 tbsp leaves fresh thyme; 3/4 cup passion fruit pulp; 1 tbsp honey; 1 1/2 cups water; 2 cups long-grain rice; 1 cup, 5 oz 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-tart passion fruit sauce with garlic, onion, and fresh thyme, served over lightly toasted corn rice. It brings together Creole flavors, tropical brightness, and comforting texture.

20 minPrep

45 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

8 piezas (aprox. 1.2 kg / 2.6 lb) 1.2 kg bone-in, skin-on chicken thighs (limpios and dry)
8 g 8 g salt (or to taste)
2 g 2 g black pepper (freshly ground)
2 g 2 g dried oregano (for sazonar the chicken)
18 g 18 g garlic (machacado or chopped, divided)
60 ml 60 ml sour orange (si no hay, ver sustituciones)
30 ml 30 ml vegetable oil (divided)
150 g 150 g red onion (en pluma fina, divided)
120 g 120 g red bell pepper (in strips small)
60 g 60 g sweet peppers (without semillas and chopped)
6 g 6 g fresh thyme (divided)
180 ml 180 ml passion fruit pulp (with or without semillas)
21 g 21 g honey (for balancear the acidez)
360 ml 360 ml water (for the sauce and the arroz, divided)
360 g 360 g long-grain rice (lavado and escurrido)
150 g 150 g corn kernels (fresh or congelado)
480 ml 480 ml chicken broth (for the arroz)
10 g 10 g fresh cilantro (chopped for terminar)
14 g 14 g butter (for dar brillo al arroz)

Nutrition facts

per serving

690 kcal

Calories

36 g

Protein

49 g

Carbs

37 g

Fat

3.8 g

Fiber

45.2 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 large bowl, season the chicken thighs with salt, black pepper, dried oregano, half of the garlic, and sour orange juice. Mix well and let rest for 15 minutes in the refrigerator.
2
2. Heat a wide pot or deep skillet over medium-high heat with 1 tablespoon of vegetable oil. Brown the chicken skin-side down for 5 to 6 minutes, then 3 minutes on the other side, until well colored. Remove and set aside.
3
3. In the same pot, lower the heat to medium and add the remaining tablespoon of oil if needed. Sauté half of the red onion, the red bell pepper, sweet peppers, the rest of the garlic, and half of the fresh thyme for 4 minutes, stirring until softened and fragrant.
4
4. Add the passion fruit pulp, honey, and 120 ml (1/2 cup) of water. Stir well, return the chicken and its juices to the pot, and cook covered over medium-low heat for 25 minutes, or until the chicken reaches an internal temperature of 74°C / 165°F.
5
5. Uncover and cook 5 more minutes so the sauce reduces slightly. Adjust salt if needed and turn off the heat.
6
6. While the chicken cooks, make the rice. In a medium saucepan, melt the butter over medium heat with the corn kernels and cook for 3 to 4 minutes until some kernels lightly brown.
7
7. Add the remaining red onion and cook for 2 minutes. Stir in the long-grain rice and cook for 1 minute so it gets coated with the butter and toasted corn flavor.
8
8. Pour in the chicken broth and the remaining 240 ml (1 cup) water. Add the rest of the fresh thyme, stir once, and bring to a boil.
9
9. Once boiling, reduce to very low heat, cover, and cook for 18 minutes until the rice is tender and the liquid has been absorbed. Turn off the heat and let rest covered for 5 minutes. Fluff with a fork and fold in the fresh cilantro.
10
10. Serve a bed of toasted corn rice and top with the chicken thighs, plenty of passion fruit sauce, and vegetables.

Chef tips

For a smoother sauce, strain the passion fruit pulp before using. If you want deeper flavor, marinate the chicken for up to 1 hour in the refrigerator.

Substitutions

If you cannot find sour orange, use 2 tablespoons orange juice plus 2 tablespoons lime or lemon juice. You can swap the bone-in thighs for boneless thigh meat, adjusting the cooking time. Butter can be replaced with oil for a dairy-free version.

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
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
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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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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