Creamy sweet corn and ají dulce rice with seared chicken, plantain crisps, and queso guayanés

Instructions

1. 1

   1. Season the chicken breast strips with annatto paste, ground cumin, black pepper, and 1/2 teaspoon salt. Mix well and let rest for 10 minutes while you prepare the other ingredients.

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   2. Place half of the sweet corn kernels, 1/4 cup chopped ají dulce, the nata or heavy cream, and 1/2 cup chicken broth in a blender. Blend until smooth and set aside.

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   3. In a medium pot, heat 1 tablespoon butter and 1 tablespoon vegetable oil over medium heat. Add the onion, garlic, and remaining ají dulce. Sauté for 4 to 5 minutes until the onion turns translucent.

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   4. Add the rinsed white rice to the pot and stir for 1 minute to lightly toast it. Stir in the remaining sweet corn, the blended corn mixture, the remaining chicken broth, and 1/2 teaspoon salt. Cook over medium heat until it gently comes to a boil.

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   5. Once boiling, reduce the heat, partially cover, and cook the rice for 18 to 20 minutes, stirring 2 or 3 times so it releases starch and becomes creamy. If it thickens too much before the rice is tender, add a splash of extra hot water.

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   6. While the rice cooks, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until fully cooked and it reaches an internal temperature of 165°F and 74°C. Remove and keep covered.

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   7. In the same skillet or in a small pan, heat the remaining tablespoon of vegetable oil. Fry the plantain slices in batches for 1 to 2 minutes per side until golden and crisp around the edges. Drain on paper towels and season with a pinch of salt.

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   8. When the rice is creamy and fully cooked, turn off the heat and stir in the remaining tablespoon of butter, the lime juice, and half of the fresh cilantro. Mix to give it shine and adjust salt if needed.

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   9. Spoon the creamy corn rice into shallow bowls. Top with the seared chicken, scatter over the crumbled queso guayanés, and finish with the plantain crisps and the remaining fresh cilantro.

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    10. If you want to keep the dish warm before serving, cover it and place it in the oven at 200°F and 95°C for up to 10 minutes, making sure the rice does not dry out.