Dominican Coconut Brothy Rice with Chicken, Sweet Corn and Garlicky Casabe Crisps

Instructions

1. 1

   1. In a bowl, season the chicken with 30 ml (2 tbsp) lime juice, the dried oregano, 4 minced garlic cloves, 1 teaspoon salt, and black pepper. Mix well and let it rest for 15 minutes.

2. 2

   2. While the chicken rests, preheat the oven to 375°F (190°C). Place the cassava flatbread pieces on a tray and toss with the melted butter, the 2 grated garlic cloves, and a pinch of salt. Bake for 8 to 10 minutes at 375°F (190°C), until golden and crisp. Set aside.

3. 3

   3. In a wide pot or caldero, heat 2 tablespoons vegetable oil over medium-high heat. Brown the chicken for 4 to 5 minutes, stirring to sear several sides. Remove and set aside; it does not need to be fully cooked yet.

4. 4

   4. In the same pot, add the remaining 1 tablespoon vegetable oil. Sauté the red onion, ají dulce peppers, and red bell pepper for 4 minutes, until softened. Add the tomato paste and cook 1 minute more, stirring.

5. 5

   5. Add the rice and stir for 1 minute so it gets coated in the sofrito. Return the chicken to the pot along with any juices it released.

6. 6

   6. Pour in the light coconut milk and hot chicken broth. Add the sweet corn kernels and the remaining 1/2 teaspoon salt. Stir, bring to a gentle boil, then reduce to medium-low heat.

7. 7

   7. Cook uncovered for 18 to 22 minutes, stirring occasionally so the rice releases starch and the broth becomes silky. If you want a looser, brothier texture, add a little more hot broth during cooking.

8. 8

   8. When the rice is tender and the chicken is fully cooked, turn off the heat. Stir in the fresh cilantro and the remaining 15 ml (1 tbsp) lime juice. Taste and adjust salt if needed.

9. 9

   9. Let rest for 3 minutes before serving. Serve the brothy rice hot and finish each plate with the garlicky casabe crisps on top or on the side to keep their crunch.