Coffee and recao braised chicken with yuca dumplings and roasted pumpkin

Name: Coffee and recao braised chicken with yuca dumplings and roasted pumpkin
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 1.75 lb chicken thighs, boneless or bone-in; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp dried oregano; 1/2 tsp ground cumin; 2 tbsp olive oil; 4 cups pumpkin or kabocha squash, cubed; 6 cloves garlic, minced; 1/2 cup Puerto Rican sofrito; 1 large cup white onion, sliced; 1 cup cubanelle pepper, sliced; 2 tbsp tomato paste; 3/4 cup strong black coffee; 1 1/2 cups chicken broth; 1/3 cup green olives stuffed with pimento; 1 bay leaf; 1/2 cup loosely packed culantro (recao), chopped; 2 cups boiled and mashed yuca; 1/3 cup rice flour; 2 tbsp butter; 1/4 cup milk

An original Puerto Rican main dish featuring seared chicken thighs braised in a savory criollo sauce with coffee, sofrito, olives, and recao, served with tender yuca dumplings and roasted pumpkin. It delivers deep home-style island flavor with a balance of savory, herbal, and gently roasted coffee notes.

30 minPrep

60 minCook

90 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g chicken thighs, boneless or bone-in (skinless of preferencia)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g dried oregano
1 g ground cumin
30 ml olive oil (divided)
500 g pumpkin or kabocha squash, cubed (cubes of 2 cm)
18 g garlic, minced (divided)
120 g Puerto Rican sofrito
150 g white onion, sliced
120 g cubanelle pepper, sliced
30 g tomato paste
180 ml strong black coffee (freshly colado)
360 ml chicken broth
45 g green olives stuffed with pimento (slices)
1 unit bay leaf
20 g culantro (recao), chopped (divided)
400 g boiled and mashed yuca (without fibra central)
40 g rice flour
28 g butter (derretida)
60 ml milk

Nutrition facts

per serving

520 kcal

Calories

35 g

Protein

28 g

Carbs

30 g

Fat

4 g

Fiber

24 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
Preheat the oven to 425°F / 220°C. In a bowl, season the chicken thighs with 4 g (3/4 tsp) of the salt, black pepper, dried oregano, and ground cumin. Let stand for 10 minutes while you prepare the remaining ingredients.
2
Place the pumpkin on a sheet pan. Toss with 15 ml (1 tbsp) olive oil, 6 g (2 cloves) minced garlic, and 2 g (1/4 tsp) salt. Roast at 425°F / 220°C for 25 to 30 minutes, turning once, until tender and browned on the edges.
3
While the pumpkin roasts, heat the remaining olive oil in a Dutch oven or deep skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Transfer to a plate.
4
In the same pot, add the onion, cubanelle pepper, and the remaining minced garlic. Cook for 3 minutes. Add the sofrito and tomato paste, and cook 2 minutes more, stirring so the paste caramelizes lightly.
5
Pour in the strong black coffee and chicken broth, scraping the bottom of the pot to release all the flavor. Stir in the olives, bay leaf, and half of the chopped recao. Return the chicken and any juices to the pot.
6
Once it reaches a gentle simmer, lower the heat, partially cover, and cook for 30 to 35 minutes, until the chicken is tender and the sauce has thickened slightly. The internal temperature of the chicken should reach 165°F / 74°C.
7
For the dumplings, combine the boiled mashed yuca, rice flour, melted butter, milk, the remaining salt, and 10 g chopped recao in a bowl. Shape into 8 small balls or ovals with lightly damp hands.
8
Bring a medium pot of water to a gentle boil. Cook the yuca dumplings for 6 to 8 minutes, or until they float and feel firm. Remove with a slotted spoon.
9
Taste the chicken sauce and adjust salt if needed. Remove the bay leaf. Add the roasted pumpkin to the pot and fold gently so it does not break apart.
10
Serve the braised chicken with plenty of sauce, 2 yuca dumplings per serving, and the roasted pumpkin. Finish with the remaining chopped recao on top.

Chef tips

For a thicker sauce, uncover the pot during the last 5 to 8 minutes of cooking. The coffee should be strong but unsweetened, adding depth without overpowering the stew.

Substitutions

You can use boneless chicken thighs or breast, adjusting the time to avoid drying it out. Pumpkin can be replaced with sweet potato. If recao is unavailable, use cilantro, though the flavor will be less traditional. For a dairy-free version, replace the butter with olive oil and the milk with extra broth.

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
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
View on Amazon
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
View on Amazon