Dominican Coconut Brothy Rice with Chicken, Pigeon Peas, and Garlicky Cassava Flatbread Crisps

Instructions

1. 1

   1. In a bowl, combine the chicken with the sour orange juice, 1/2 teaspoon (1 g) dried oregano, half of the minced garlic, 1 teaspoon (6 g) salt, and 1/2 teaspoon (1 g) black pepper. Marinate for 15 minutes in the refrigerator.

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   2. Meanwhile, preheat the oven to 375°F (190°C). Place the cassava flatbread pieces on a sheet pan and toss them with the melted butter, the remaining minced garlic, the remaining dried oregano, and a pinch of salt. Bake for 8 to 10 minutes at 375°F (190°C) until golden and crisp. Set aside.

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   3. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the marinated chicken for 5 to 7 minutes, turning to sear several sides. It does not need to be fully cooked at this stage. Remove and set aside.

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   4. In the same pot, add the red onion, sweet peppers, and red bell pepper. Sauté for 4 minutes until fragrant and tender. Stir in the tomato paste and cook 1 minute more, stirring well.

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   5. Add the rinsed long-grain rice and stir for 1 to 2 minutes to lightly coat and toast it with the sofrito.

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   6. Return the chicken to the pot along with the cooked pigeon peas, coconut milk, hot chicken broth, bay leaf, remaining salt, and remaining black pepper. Mix well and bring to a gentle boil.

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   7. Once it starts to boil, reduce to medium-low and cook uncovered for 18 to 22 minutes, stirring occasionally so the rice releases starch and the mixture becomes brothy and creamy. If needed, add a little more hot broth or water to keep a loose, soupy texture.

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   8. When the rice is tender and the chicken is fully cooked, turn off the heat. Remove the bay leaf and stir in half of the chopped cilantro and half of the chopped scallion. Adjust salt if needed.

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   9. Serve the brothy rice hot in bowls. Finish with the remaining cilantro, the remaining scallion, the garlicky cassava crisps on top or on the side, and lime wedges for squeezing at the table.