Golden Chicken with Pasilla Chile, Creamy Sweet Corn Rice, and Watercress Cucumber Orange Salad

Name: Golden Chicken with Pasilla Chile, Creamy Sweet Corn Rice, and Watercress Cucumber Orange Salad
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; 2 large chiles dried pasilla chile; 1 cup hot water; 10.5 oz ripe tomatoes; 1 cup white onion; 4 cloves garlic; 1/3 cup orange juice; 1 tbsp apple cider vinegar; 1 tsp ground cumin; 1/2 tsp dried oregano; 3 tbsp vegetable oil; 1 cup long-grain rice; 1 1/4 cups corn kernels; 2 cups chicken broth; 1/2 cup milk; 1 1/2 tbsp butter; 3 oz watercress; 1 1/2 cups cucumber; 1 large orange; 1/4 cup fresh cilantro; 2 tbsp lime juice; 1/2 tbsp honey

An original Latin American recipe featuring golden chicken thighs glazed in a mild pasilla chile, tomato, and citrus sauce, served over creamy sweet corn rice with a fresh watercress, cucumber, and orange salad. It balances smoky, sweet, and bright flavors in a complete homemade meal.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided)
2 g black pepper (freshly ground)
20 g dried pasilla chile (without semillas ni stalk)
240 ml hot water (for remojar the chile)
300 g ripe tomatoes (en cuartos)
160 g white onion (divided; parte for the sauce and parte for the arroz)
12 g garlic (divided)
80 ml orange juice (freshly squeezed)
15 ml apple cider vinegar (for the sauce)
2 g ground cumin (divided)
1 g dried oregano
45 ml vegetable oil (divided)
220 g long-grain rice (enjuagado and escurrido)
180 g corn kernels (fresh or congelados)
480 ml chicken broth (for the arroz)
120 ml milk (for dar cremosidad al arroz)
20 g butter
80 g watercress (lavados and dry)
180 g cucumber (en medias lunas finas)
180 g orange (en supremas or wedges pelados)
10 g fresh cilantro (chopped)
30 ml lime juice (for the ensalada)
10 g honey (for the vinagreta)

Nutrition facts

per serving

610 kcal

Calories

34 g

Protein

53 g

Carbs

28 g

Fat

4 g

Fiber

49 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. Preheat the oven to 400°F (200°C). Place the dried pasilla chile in a bowl with 240 ml (1 cup) hot water and soak for 10 minutes until softened.
2
2. Meanwhile, season the chicken thighs with 5 g (1 tsp) salt, black pepper, and half of the ground cumin.
3
3. Place the tomatoes, 80 g (1/2 cup) of the onion, and 2 garlic cloves on a small tray. Drizzle with 15 ml (1 tbsp) vegetable oil and roast at 400°F (200°C) for 15 minutes, until soft and lightly browned.
4
4. Drain the soaked pasilla chile. Blend it with the roasted tomatoes, roasted onion, roasted garlic, orange juice, apple cider vinegar, dried oregano, the remaining cumin, and 60 ml (1/4 cup) of the chile soaking liquid until smooth.
5
5. Heat 15 ml (1 tbsp) vegetable oil in a wide skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Remove it briefly to a plate.
6
6. In the same skillet, pour in the pasilla sauce and cook for 3 minutes, stirring to combine with the browned bits. Return the chicken to the skillet, reduce heat to medium-low, cover partially, and cook for 12 to 15 minutes until the chicken is fully cooked and the sauce thickens.
7
7. While the chicken cooks, make the rice. In a medium saucepan, heat 15 ml (1 tbsp) vegetable oil with the butter over medium heat. Add the remaining 80 g (1/2 cup) chopped onion and the remaining 2 chopped garlic cloves; cook for 2 minutes.
8
8. Stir in the rice and 120 g (about 3/4 cup) of the corn kernels. Cook for 2 minutes, stirring, to lightly toast the rice.
9
9. Add the chicken broth, milk, and 2 g (1/2 tsp) salt. When it comes to a boil, reduce to very low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat, add the remaining 60 g (about 1/2 cup) corn, cover again, and let rest for 5 minutes. Fluff the rice with a fork.
10
10. For the salad, combine the watercress, cucumber, orange, and fresh cilantro in a bowl.
11
11. In a small bowl, whisk together the lime juice, honey, and a pinch of salt. Pour this dressing over the salad and toss gently just before serving.
12
12. Serve a bed of creamy corn rice, top with the chicken and plenty of pasilla sauce, and finish with the watercress, cucumber, and orange salad on the side.

Chef tips

For a brighter sauce, add an extra tablespoon of orange juice at the end. For a smokier note, toast the pasilla chile for 10 seconds per side before soaking, being careful not to burn it.

Substitutions

You can substitute chicken breast for the thighs, adjusting the cooking time so it does not dry out. Watercress can be replaced with arugula, and the corn with tender sweet corn or frozen kernels.

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
View on Amazon
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
View on Amazon
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