Braised Chicken with Sweet Peppers and Lime, Toasted Pumpkin Quinoa, and Creamy Black Beans

Name: Braised Chicken with Sweet Peppers and Lime, Toasted Pumpkin Quinoa, and Creamy Black Beans
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 4 cloves garlic; 2 whole lime; 3 tbsp olive oil; 6.5 oz sweet peppers; 1 cup white onion; 1 cup crushed tomato; 1 cup chicken broth; 1 cup quinoa; 10.5 oz pumpkin; 1 tsp sweet paprika; 2 cups cooked black beans; 1 1/2 cups water; 1/2 cup fresh cilantro; 1 tbsp butter

An original Latin American dish featuring browned chicken thighs braised in a fragrant sweet pepper, tomato, and lime sauce, served with toasted quinoa mixed with roasted pumpkin and creamy cumin black beans. Comforting, vibrant, and balanced.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
8 g salt (divided)
2 g black pepper (freshly ground)
4 g ground cumin (divided)
2 g dried oregano
12 g garlic (chopped)
2 units lime (juice and zest divided)
45 ml olive oil (divided)
180 g sweet peppers (without semillas and in strips finas)
160 g white onion (diced small)
240 ml crushed tomato
240 ml chicken broth
180 g quinoa (enjuagada and escurrida)
300 g pumpkin (pelada and diced small)
3 g sweet paprika
420 g cooked black beans (escurridos with a poco of líquido reservado)
360 ml water (for cocer the quinoa)
20 g fresh cilantro (chopped)
15 g butter (for the frijoles)

Nutrition facts

per serving

545 kcal

Calories

37 g

Protein

39 g

Carbs

25 g

Fat

8 g

Fiber

31 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 220°C / 425°F. Place the pumpkin on a tray and toss it with 1 tablespoon olive oil, the sweet paprika, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 20 to 25 minutes at 220°C / 425°F, stirring once, until golden and tender.
2
2. While the pumpkin roasts, season the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cumin, the oregano, half of the garlic, the zest of 1 lime, and 1 tablespoon lime juice.
3
3. Heat 1 tablespoon olive oil in a wide skillet or deep sauté pan over medium-high heat. Brown the chicken for 3 to 4 minutes per side until colored. Transfer to a plate.
4
4. In the same pan, add the remaining tablespoon of olive oil, the onion, and the sweet peppers. Cook for 4 to 5 minutes until softened. Add the rest of the garlic and cook 30 seconds more.
5
5. Stir in the crushed tomato, chicken broth, the remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1 more tablespoon lime juice. Mix well, scrape the bottom of the pan, and return the chicken with its juices.
6
6. Cover partially and cook over medium-low heat for 20 minutes, until the chicken is tender, fully cooked, and the sauce is slightly thickened.
7
7. In a medium saucepan, toast the quinoa dry over medium heat for 2 minutes, stirring constantly. Add the water, 1/2 teaspoon salt, and bring to a boil. Reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.
8
8. Fluff the quinoa with a fork and mix it with the roasted pumpkin and half of the chopped cilantro.
9
9. In a small saucepan, combine the black beans with the butter, 2 to 3 tablespoons of the reserved bean liquid, and a pinch of salt. Cook over medium heat for 5 to 6 minutes, lightly mashing some of the beans to create a creamy texture.
10
10. Taste the chicken sauce and adjust with the remaining lime juice or salt if needed. Serve a base of pumpkin quinoa, add the creamy black beans, and place the chicken with its sauce on top. Finish with the remaining fresh cilantro.
11
11. If you want to keep the chicken warm before serving, transfer it to an oven-safe dish and keep it covered at 95°C / 200°F for up to 10 minutes.
12
12. Serve immediately, making sure to spoon the sweet peppers, onion, and tomato-lime sauce over each portion.

Chef tips

For deeper flavor, let the chicken sit with the salt, cumin, garlic, and lime for 15 minutes before cooking. Toasting the quinoa before simmering brings out a nuttier aroma.

Substitutions

You can use turkey thighs instead of chicken, or cubed sweet potato instead of pumpkin. If you cannot find sweet peppers, use mini sweet peppers or mild 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
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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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