Colombian creamy rice with hen, chayote squash and sweet corn with crispy plantain

Instructions

1. 1

   1. Heat a wide pot over medium heat and add 2 tablespoons (30 ml) vegetable oil. Add the scallions, garlic, and red bell pepper, and sauté for 4 minutes until fragrant and softened.

2. 2

   2. Add the chopped tomato, cumin, annatto or paprika, oregano, salt, and black pepper. Cook the hogao for 8 minutes, stirring occasionally, until the tomato breaks down and the mixture thickens.

3. 3

   3. Add the shredded hen or chicken and mix well so it absorbs the sauce. Cook for 3 more minutes.

4. 4

   4. Stir in the diced chayote and sweet corn kernels. Cook for 2 minutes so they absorb the flavor.

5. 5

   5. Add the rinsed rice and stir for 1 minute to lightly coat it with the sofrito.

6. 6

   6. Pour in the hot chicken stock and coconut milk. Mix well, taste for salt, and adjust if needed. Once it comes to a boil, reduce to medium-low heat.

7. 7

   7. Cook partially covered for 22 to 25 minutes, stirring every 5 minutes to achieve a creamy texture and prevent the rice from sticking. If it dries out too much before the rice is done, add a little more hot stock or water.

8. 8

   8. Meanwhile, preheat the oven to 400 °F / 200 °C. Place the ripe plantain cubes on a tray, toss them with the remaining tablespoon of oil, and bake for 15 to 18 minutes, turning halfway through, until golden with crisp edges.

9. 9

   9. When the rice is tender and creamy, turn off the heat and stir in the butter, fresh cilantro, and lime juice. Mix gently and let rest for 3 minutes.

10. 10

    10. Serve the creamy rice hot and finish with the crispy ripe plantain on top.