Chicken in soursop and sweet pepper adobo with tender corn cakes and red cabbage salad

Name: Chicken in soursop and sweet pepper adobo with tender corn cakes and red cabbage salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.5 lb boneless skinless chicken thighs; 3/4 cup soursop pulp; 3/4 cup crushed tomato; 1/2 cup sweet pepper, chopped; 1 cup white onion, chopped; 4 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tsp sweet paprika; 1 tbsp apple cider vinegar; 3/4 cup chicken broth; 3 tbsp vegetable oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 cups tender corn kernels; 1 cup pre-cooked cornmeal; 3 oz crumbled fresh cheese; 2 tbsp melted butter; 1/2 cup milk; 1 tsp baking powder; 4 cups red cabbage, finely shredded; 1/4 cup chopped cilantro; 2 tbsp lime juice; 1/2 tbsp honey

An original Latin American dish featuring chicken thighs seared and simmered in a mild soursop, tomato, and sweet pepper adobo, served with pan-cooked tender corn cakes and a fresh red cabbage lime salad.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
180 g soursop pulp (without semillas)
200 g crushed tomato (natural or en conserva)
80 g sweet pepper, chopped (without semillas)
120 g white onion, chopped (divided)
12 g garlic, minced
2 g ground cumin
1 g dried oregano
2 g sweet paprika
15 ml apple cider vinegar
180 ml chicken broth
45 ml vegetable oil (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
300 g tender corn kernels (fresh or descongelados)
120 g pre-cooked cornmeal
80 g crumbled fresh cheese
30 g melted butter
120 ml milk
4 g baking powder
200 g red cabbage, finely shredded
15 g chopped cilantro
30 ml lime juice
10 g honey

Nutrition facts

per serving

548 kcal

Calories

33 g

Protein

31 g

Carbs

29 g

Fat

4 g

Fiber

27 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. Season the chicken thighs with 4 g (about 3/4 tsp) salt, 1 g (1/4 tsp) black pepper, the cumin, oregano, and sweet paprika.
2
2. Blend the soursop pulp with the crushed tomato, half of the onion, half of the garlic, and the apple cider vinegar until smooth.
3
3. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until browned. Remove and set aside.
4
4. In the same skillet, add another 15 ml (1 tbsp) vegetable oil. Cook the remaining onion, remaining garlic, and chopped sweet pepper for 4 minutes, stirring often.
5
5. Pour the blended soursop-tomato sauce into the skillet. Cook for 3 minutes, then add the chicken broth. Return the chicken to the skillet, reduce to medium-low heat, cover, and cook for 20 to 25 minutes until the chicken is tender and cooked through.
6
6. Meanwhile, make the corn cakes. Blend 200 g (about 1 1/3 cups) of the corn kernels with the milk until thick but still slightly textured.
7
7. In a bowl, mix the blended corn with the remaining corn kernels, pre-cooked cornmeal, fresh cheese, melted butter, baking powder, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Let it rest for 5 minutes so the cornmeal hydrates.
8
8. Heat a large nonstick skillet over medium heat and add the remaining 15 ml (1 tbsp) vegetable oil. Shape the corn mixture into 8 small cakes and cook them for 3 to 4 minutes per side until golden and set in the center.
9
9. In a separate bowl, toss the red cabbage with the cilantro, lime juice, honey, and 1 g (about 1/8 tsp) salt. Massage lightly with your hands for 30 seconds to soften the cabbage.
10
10. Taste the chicken sauce and adjust with the remaining salt and pepper if needed. If you want a slightly thicker sauce, simmer uncovered for 2 to 3 more minutes.
11
11. Serve the chicken hot with plenty of soursop sauce, alongside the tender corn cakes and the red cabbage salad.
12
12. If you want to keep the corn cakes warm while finishing the chicken, place them in an oven preheated to 200 °F / 95 °C for up to 10 minutes.

Chef tips

Soursop brings gentle acidity and delicate tropical sweetness; if it is very ripe, taste the sauce before adjusting with honey or salt. For the best corn cakes, do not move them until the bottom is well browned.

Substitutions

You can substitute the soursop with white guava pulp or a mix of pineapple and a little coconut cream, though the flavor will be different. Fresh cheese can be replaced with crumbled panela cheese. If you do not have sweet pepper, use a smaller amount of red bell pepper.

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
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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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