Coffee and Orange Braised Chicken with Sweet Corn Funche and Warm Avocado Salad

Name: Coffee and Orange Braised Chicken with Sweet Corn Funche and Warm Avocado Salad
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1/2 cup Puerto Rican sofrito; 1/3 cup strong espresso coffee; 1/2 cup orange juice; 1 1/2 cups chicken broth; 2 tbsp tomato paste; 2 tbsp olive oil; 4 cloves garlic; 1 cup yellow onion; 1/3 cup sweet ají peppers; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 leaf bay leaf; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 cup fine yellow cornmeal; 1 cup sweet corn kernels; 1 cup coconut milk; 2 tbsp butter; 1/2 cup grated Puerto Rican cheese; 2 medium avocado; 1/2 cup red onion; 1 tbsp apple cider vinegar; 2 tbsp fresh culantro; 1 1/2 tsp honey

An original Puerto Rican dish featuring browned chicken thighs braised in a criollo sauce of sofrito, coffee, and sour orange, served over silky sweet corn funche and paired with a warm avocado, red onion, and recao salad. It delivers homestyle island flavor with a fresh, elegant twist.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
120 ml Puerto Rican sofrito (casero or preparado)
80 ml strong espresso coffee (freshly hecho)
120 ml orange juice (preferiblemente fresh)
360 ml chicken broth (divided)
30 g tomato paste
30 ml olive oil (divided)
12 g garlic (chopped)
120 g yellow onion (chopped)
45 g sweet ají peppers (chopped)
2 g dried oregano
1 g ground cumin
1 unit bay leaf
8 g salt (or to taste, divided)
2 g black pepper (divided)
150 g fine yellow cornmeal (for funche)
165 g sweet corn kernels (fresh or congelado)
240 ml coconut milk
28 g butter
60 g grated Puerto Rican cheese
300 g avocado (diced large)
60 g red onion (en pluma fina)
15 ml apple cider vinegar
10 g fresh culantro (chopped)
7 ml honey

Nutrition facts

per serving

640 kcal

Calories

35 g

Protein

34 g

Carbs

40 g

Fat

5 g

Fiber

29 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 1 teaspoon salt, 1/4 teaspoon black pepper, the oregano, and cumin. Let them rest for 10 minutes while you prep the remaining ingredients.
2
2. Heat 1 tablespoon olive oil in a wide pot over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored, then transfer to a plate.
3
3. In the same pot, add the remaining tablespoon of olive oil, the yellow onion, garlic, and sweet ají peppers. Cook for 4 minutes, stirring, until softened. Add the sofrito and tomato paste and cook 2 minutes more.
4
4. Pour in the espresso, orange juice, 1 cup of the chicken broth, and the bay leaf. Scrape the bottom to release any browned bits. Return the chicken and any juices to the pot.
5
5. Once it reaches a gentle simmer, lower to medium-low heat, partially cover, and cook for 28 to 32 minutes, until the chicken is tender and reaches an internal temperature of 165°F / 74°C. Uncover for the last 5 minutes if you want a thicker sauce.
6
6. While the chicken braises, make the funche. Bring the coconut milk, the remaining 1/2 cup chicken broth, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to a gentle simmer in a saucepan.
7
7. Gradually rain in the cornmeal while whisking constantly to prevent lumps. Cook over low heat for 8 to 10 minutes, stirring with a wooden spoon, until thickened.
8
8. Stir in the sweet corn kernels, butter, and Puerto Rican cheese. Cook 2 minutes more, until the cheese melts and the funche becomes creamy. If it gets too thick, add 1 to 2 tablespoons hot water.
9
9. For the warm salad, heat a small skillet over low heat. Add the red onion with the apple cider vinegar, honey, and a pinch of salt. Cook for 2 minutes, just to soften the onion slightly without breaking it down. Remove from the heat and toss with the avocado and fresh culantro.
10
10. Serve a layer of sweet corn funche on each plate, top with the coffee-orange chicken and its sauce, and finish with the warm avocado salad on the side or over the chicken. If desired, let the braise rest for 5 minutes before serving so the sauce can settle.

Chef tips

For an even more Puerto Rican flavor, use strong brewed island-style coffee instead of espresso, and cook the sofrito until it deepens in color before adding the liquids. The funche should be soft and creamy, not stiff.

Substitutions

You can substitute bone-in chicken thighs, increasing the cooking time by about 10 to 15 minutes. Puerto Rican cheese can be replaced with mild mozzarella or Monterey Jack. If you do not have culantro, use fresh cilantro, though the flavor will be different.

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
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
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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