Chicken Stew with Guajillo Chili and Green Papaya, Coconut-Lime Rice, and Spiced Black Beans

Name: Chicken Stew with Guajillo Chili and Green Papaya, Coconut-Lime Rice, and Spiced 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; 2 tbsp vegetable oil; 4 large dried guajillo chilies; 1 cup hot water; 1 1/4 cups white onion; 5 cloves garlic; 2 cups ripe tomatoes; 2 cups green papaya; 1 1/2 cups chicken broth; 1 bay leaf; 1 cup long-grain white rice; 1 cup unsweetened coconut milk; 3/4 cup water; 1 tsp lime zest; 2 tbsp lime juice; 2 cups cooked black beans; 1 tsp smoked paprika; 1/2 cup fresh cilantro

An original Latin American dish featuring browned chicken thighs simmered in a mild guajillo chili, tomato, and green papaya sauce, served with fragrant coconut-lime rice and spiced black beans. It balances sweet, tangy, and smoky notes in a complete, comforting meal.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeDairy-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 (divided)
30 ml vegetable oil (divided)
20 g dried guajillo chilies (without stalk ni semillas)
240 ml hot water (for remojar the chiles)
180 g white onion (chopped, divided)
15 g garlic (divided)
300 g ripe tomatoes (chopped)
250 g green papaya (pelada and diced small)
360 ml chicken broth (divided)
1 unit bay leaf
200 g long-grain white rice (enjuagado)
240 ml unsweetened coconut milk
180 ml water (for the arroz)
2 g lime zest
30 ml lime juice (divided)
400 g cooked black beans (escurridos lightly)
2 g smoked paprika
20 g fresh cilantro (chopped, divided)

Nutrition facts

per serving

620 kcal

Calories

35 g

Protein

57 g

Carbs

28 g

Fat

8 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

No declared allergens

Instructions

1
1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, 2 g (3/4 tsp) cumin, and 1 g (1/2 tsp) oregano. Mix well and let stand for 10 minutes.
2
2. Place the guajillo chilies in a bowl with 240 ml (1 cup) hot water and soak for 10 minutes until softened.
3
3. Meanwhile, heat 15 ml (1 tbsp) oil in a wide pot or deep skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and set aside.
4
4. In the same pot, add half of the onion and half of the garlic. Cook for 2 to 3 minutes until softened. Add the tomatoes and cook for 5 minutes, stirring, until they release their juices.
5
5. Drain the soaked chilies and blend them with the tomato mixture, 120 ml (1/2 cup) chicken broth, and the remaining garlic until smooth.
6
6. Return the pot to medium heat. Add the blended sauce, green papaya, bay leaf, and the remaining chicken broth. Add the browned chicken back in and simmer, partially covered, for 25 minutes, until the papaya is tender and the chicken is fully cooked.
7
7. For the rice, heat the remaining 15 ml (1 tbsp) oil in a medium saucepan over medium heat. Sauté the remaining onion for 2 minutes. Add the rice and cook for 1 minute, stirring to coat well.
8
8. Add the coconut milk, 180 ml (3/4 cup) water, 2 g (3/4 tsp) salt, and lime zest. Once boiling, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork and stir in 15 ml (1 tbsp) lime juice.
9
9. For the beans, place the black beans in a small saucepan with 120 ml (1/2 cup) of their cooking liquid or water if needed, smoked paprika, the remaining cumin, the remaining oregano, and a pinch of salt. Cook over medium heat for 8 minutes, stirring occasionally, until thickened and flavorful. Stir in half of the chopped cilantro.
10
10. Remove the bay leaf from the chicken and adjust with the remaining lime juice if you want more brightness. Serve the chicken stew with the coconut-lime rice and black beans, finishing with the remaining fresh cilantro on top.
11
11. If you prefer to keep the dish warm before serving, you can cover it and place it in the oven at 180 °C / 350 °F for 5 to 8 minutes.

Chef tips

Green papaya adds a tender texture and absorbs the sauce beautifully; cut it into small cubes so it cooks at the same pace as the chicken. Lightly toasting the rice in oil helps create fluffier, more aromatic grains.

Substitutions

You can substitute green papaya with chayote or firm squash. If you do not have guajillo chilies, use a mix of mild ancho chili and sweet paprika. For a non-coconut version, replace the coconut milk with more chicken broth or water.

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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