Dominican Brothy Chicken Rice with Coconut, Sweet Corn, and Oregano Cassava Crisps

Instructions

1. 1

   1. In a bowl, combine the chicken with the sour orange juice, half of the garlic, 1 teaspoon (2 g) of the dried oregano, 1/2 teaspoon (3 g) of the salt, and 1/4 teaspoon (0.5 g) of the black pepper. Let it rest in the refrigerator for 15 minutes.

2. 2

   2. Meanwhile, preheat the oven to 375°F / 190°C. Place the cassava flatbread pieces on a tray, brush with the melted butter, and sprinkle with the scallion and the remaining dried oregano. Bake for 8 to 10 minutes at 375°F / 190°C until crisp. Set aside.

3. 3

   3. Heat the vegetable oil in a caldero or wide pot over medium-high heat. Brown the drained chicken for 5 to 6 minutes, stirring, until lightly colored. Remove and set aside. Keep the remaining marinade.

4. 4

   4. In the same pot, sauté the red onion, Dominican sweet peppers, red bell pepper, and the rest of the garlic for 3 to 4 minutes. Add the tomato paste and cook 1 more minute, stirring so it lightly caramelizes.

5. 5

   5. Add the rice and stir for 1 to 2 minutes to coat it in the sofrito. Add the reserved chicken, the remaining marinade, the light coconut milk, the hot chicken broth, the sweet corn, the remaining salt, and the remaining pepper. Stir well.

6. 6

   6. Once it comes to a boil, reduce to medium-low heat and cook partially covered for 18 to 20 minutes, stirring once or twice to prevent sticking, until the rice is tender but still brothy.

7. 7

   7. Turn off the heat and stir in the fresh cilantro. Cover the pot and let it rest for 5 minutes so the rice settles without drying out.

8. 8

   8. Serve the brothy rice hot with the oregano cassava crisps on top or on the side, and lime wedges for squeezing to taste.