Ecuadorian chicken in naranjilla-cilantro sauce with creamy hominy and pickled cucumber

Instructions

1. 1

   1. In a bowl, season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, ground annatto, half of the chopped garlic, and cumin. Mix well and let rest for 10 minutes while you prepare the remaining components.

2. 2

   2. For the quick pickle, combine the cucumber, sliced onion, white vinegar, sugar, 2 g (1/4 tsp) salt, and water. Mix and let sit for at least 15 minutes, stirring once so it pickles evenly.

3. 3

   3. Blend the peeled naranjilla with the chicken broth until smooth and light. Stir in half of the chopped cilantro and set aside.

4. 4

   4. Heat a wide skillet or shallow pot over medium-high heat. Add the oil and sear the chicken for 3 to 4 minutes per side until nicely colored. If you prefer to finish it in the oven, transfer it afterward to a baking dish and bake at 375°F / 190°C for 12 to 15 minutes; otherwise, continue in the skillet. Remove the chicken and set aside.

5. 5

   5. In the same skillet, reduce to medium heat and add the remaining chopped onion and the rest of the garlic. Cook for 3 to 4 minutes until softened and fragrant.

6. 6

   6. Pour the naranjilla and broth mixture into the skillet. Cook for 5 minutes over medium heat, stirring occasionally, until the sauce loses its raw taste and reduces slightly.

7. 7

   7. Return the chicken and any juices to the skillet. Cook over medium-low heat for 12 to 15 minutes, turning once, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C. Add the remaining cilantro and adjust with the final 2 g (1/4 tsp) salt if needed.

8. 8

   8. While the chicken finishes cooking, place the cooked hominy in a saucepan with the milk and butter. Cook over medium-low heat for 6 to 8 minutes, stirring, until creamy.

9. 9

   9. Add the fresh cheese to the hot hominy and stir gently for 1 minute so it softens without fully melting away. Taste and adjust salt if needed.

10. 10

    10. Serve a portion of creamy hominy on each plate, add the chicken with plenty of naranjilla sauce, and finish with the well-drained pickled cucumber.