Quito-style chicken in goldenberry and panela sauce with creamy herb hominy

Name: Quito-style chicken in goldenberry and panela sauce with creamy herb hominy
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Ecuatoriana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp ground annatto; 2 tbsp oil; 1 1/4 cups red onion; 4 cloves garlic; 1 tsp ground cumin; 1 1/2 cups goldenberries; 3 tbsp grated panela; 1 1/2 cups chicken broth; 1/3 cup orange juice; 1/2 cup cilantro; 3 cups cooked hominy; 1 cup milk; 4 oz fresh cheese; 1/3 cup scallions; 1 1/2 tbsp butter

An original dish inspired by Ecuadorian flavors: chicken thighs seared and simmered in a bright goldenberry, panela, and mild spice sauce, served over creamy hominy with fresh cheese, cilantro, and scallions. It balances sweet, tangy, and savory notes with a comforting homemade texture.

25 minPrep

50 minCook

75 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided)
2 g black pepper (freshly ground)
4 g ground annatto (for color and sabor)
30 ml oil (puede ser of girasol or vegetal)
180 g red onion (cut en pluma fina)
12 g garlic (chopped fino)
2 g ground cumin
220 g goldenberries (without peel, lavadas)
35 g grated panela
360 ml chicken broth (unsalted or low sodium)
80 ml orange juice (freshly squeezed)
20 g cilantro (chopped, divided)
500 g cooked hominy (escurrido)
240 ml milk
120 g fresh cheese (desmenuzado)
30 g scallions (chopped fino)
20 g butter

Nutrition facts

per serving

541 kcal

Calories

39 g

Protein

35 g

Carbs

27 g

Fat

4 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. Season the chicken with 4 g (3/4 tsp) of the salt, the black pepper, and the ground annatto. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a wide pot or deep skillet over medium-high heat. Add the oil and brown the chicken for 3 to 4 minutes per side, until nicely colored. Remove and set aside on a plate.
3
3. In the same pot, reduce to medium heat and add the onion. Cook for 5 minutes, stirring, until softened. Add the garlic and cumin and cook 1 minute more.
4
4. Add the goldenberries and grated panela. Cook for 3 minutes, gently crushing some of the goldenberries with a spoon so they release their juices.
5
5. Pour in the chicken broth and orange juice. Stir, bring to a gentle boil, and return the chicken along with any accumulated juices.
6
6. Cover partially and cook over medium-low heat for 25 minutes, or until the chicken is tender and reaches a minimum internal temperature of 165°F / 74°C. If you want a thicker sauce, uncover for the last 5 minutes.
7
7. Meanwhile, make the creamy hominy. Place the cooked hominy in a saucepan with the milk and cook over medium heat for 8 minutes, stirring occasionally.
8
8. Add the butter, fresh cheese, half of the cilantro, the scallions, and the remaining 4 g (3/4 tsp) of salt to the hominy. Cook 4 to 5 minutes more, lightly mashing part of the hominy to create a creamy texture while keeping some kernels whole.
9
9. Taste and adjust the seasoning of both the goldenberry sauce and the hominy. If the sauce has reduced too much, add 2 to 3 tablespoons of water or broth and stir.
10
10. Serve a bed of creamy hominy on each plate, top with the chicken and plenty of goldenberry sauce, and finish with the remaining chopped cilantro.

Chef tips

For a smoother sauce, blend half of the cooked goldenberries with a little broth before returning the chicken to the pot. If you prefer a brighter citrus profile, add a few extra drops of orange juice right at the end.

Substitutions

You can replace the chicken with diced turkey breast, adjusting the cooking time to avoid drying it out. The hominy can be replaced with cooked white corn. If you do not have panela, use a smaller amount of brown sugar. Fresh cheese can be swapped for a firm crumbled farmers cheese.

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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