Dominican Coconut Brothy Rice with Chicken, Green Bananas, and Sweet Peppers

Instructions

1. 1

   1. In a bowl, season the chicken with 1/2 teaspoon salt, black pepper, oregano, cumin, half of the garlic, and 30 ml (1/8 cup) of the sour orange juice. Mix well and let it rest for 15 minutes in the refrigerator.

2. 2

   2. While the chicken rests, peel the green bananas and slice them into 1 cm (1/2 in) rounds. Set aside. Chop the red onion, sweet peppers, scallions, and cilantro.

3. 3

   3. Heat a large pot or Dutch oven over medium heat. Add the vegetable oil and brown the chicken for 5 to 6 minutes, turning to sear several sides. Transfer it to a plate.

4. 4

   4. In the same pot, add the red onion, sweet peppers, remaining garlic, and scallions. Cook for 3 minutes until fragrant. Stir in the tomato paste and cook 1 minute more.

5. 5

   5. Add the rinsed rice and stir for 1 minute so it absorbs the sofrito flavors. Pour in the coconut milk, chicken broth, and the remaining 30 ml (1/8 cup) sour orange juice.

6. 6

   6. Return the chicken to the pot. Add the green banana slices, bay leaf, green olives, half of the cilantro, and the remaining salt. Stir gently.

7. 7

   7. Bring to a gentle boil, then reduce to medium-low heat. Cook partially covered for 25 to 30 minutes, stirring 2 or 3 times so the rice does not stick and keeps a brothy texture. If you want it soupier, add a little hot water or extra broth.

8. 8

   8. When the rice is tender, the chicken is fully cooked, and the green bananas are soft, turn off the heat. Add the lime juice and the remaining cilantro. Adjust salt to taste.

9. 9

   9. Let rest for 5 minutes before serving. Serve hot in deep plates, making sure each portion has chicken, rice, green banana, and plenty of aromatic broth.