Coconut Brothy Rice with Seared Chicken, Roasted Squash, and Sweet Pepper Sofrito

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a sheet pan and toss it with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon sweet paprika. Roast for 22 to 25 minutes, until browned at the edges and tender.

2. 2

   While the squash roasts, season the chicken with the ground cumin, the remaining sweet paprika, dried oregano, 1 teaspoon salt, the remaining black pepper, the lime zest, and the apple cider vinegar.

3. 3

   Heat a wide pot or deep sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and sear the chicken for 3 to 4 minutes per side until nicely colored. Transfer it to a plate; it does not need to be fully cooked at this stage.

4. 4

   In the same pot, reduce to medium heat and add the remaining tablespoon of vegetable oil. Add the white onion, sweet pepper, and garlic. Cook for 4 to 5 minutes, stirring, until the onion turns translucent. Add half of the fresh cilantro and cook 30 seconds more.

5. 5

   Add the long-grain rice to the sofrito and stir for 1 minute so it is well coated. Pour in the coconut milk and hot chicken stock. Add the bay leaf and taste for salt, adjusting if needed.

6. 6

   When the liquid begins to simmer gently, return the chicken and any accumulated juices to the pot. Lower the heat to maintain a gentle simmer, cover partially, and cook for 18 to 20 minutes, stirring once or twice, until the rice is tender and the chicken is cooked through.

7. 7

   Remove the bay leaf. Fold in the roasted squash and the lime juice gently so the squash does not break up too much. If you want a brothier consistency, add a small splash of extra hot stock.

8. 8

   Turn off the heat and let it rest for 3 minutes. Serve topped with the remaining fresh cilantro and finish with the toasted pumpkin seeds for a crunchy contrast.