Dominican Coconut Brothy Rice with Chicken, Corn, and Garlic Cassava Crisps

Instructions

1. 1

   1. In a bowl, combine the chicken with 1 tablespoon (15 ml) olive oil, lime juice, oregano, sweet paprika, half of the garlic, 1 teaspoon salt, black pepper, and 2 tablespoons of the cilantro. Let it rest for 10 minutes.

2. 2

   2. Heat a wide pot over medium-high heat. Add the remaining olive oil and brown the chicken for 5 to 6 minutes, stirring, until lightly colored on the outside. Remove it to a plate temporarily.

3. 3

   3. In the same pot, add most of the red onion and the sweet peppers. Sauté for 3 minutes. Stir in the tomato paste and cook 1 minute more. Add the remaining garlic and cook for 30 seconds, stirring so it does not burn.

4. 4

   4. Add the rice and stir for 1 minute so it absorbs the sofrito flavors. Pour in the light coconut milk and chicken broth. Return the chicken to the pot along with any juices on the plate.

5. 5

   5. Once it comes to a boil, add the sweet corn. Lower to medium-low heat and cook partially covered for 18 to 20 minutes, stirring once or twice, until the rice is tender and the mixture is brothy and loose. Adjust with the remaining salt if needed.

6. 6

   6. While the rice cooks, preheat the oven to 375°F (190°C). Toss the cassava flatbread with the melted butter, the reserved red onion, and a pinch of salt. Spread on a tray and bake for 6 to 8 minutes, until golden and crisp.

7. 7

   7. Turn off the heat under the brothy rice and let it rest for 3 minutes so the liquid settles slightly. Fold in the remaining fresh cilantro gently.

8. 8

   8. Serve the brothy rice piping hot and top each portion with the garlic cassava crisps or place them on the side to keep them crunchy.