Dominican FoodDominican Creamy Coconut Rice with Pigeon Peas, Seared Chicken, and Garlic Tostones
An original recipe inspired by Dominican flavors: creamy rice simmered with coconut milk, pigeon peas, and sweet peppers, served with well-seasoned seared chicken and green plantain tostones finished with garlic and parsley. It is a comforting, flavorful main dish with strong Caribbean character.
Ingredients
- 700 g boneless skinless chicken thighs (cut en trozos large)
- 30 ml lime juice (for marinar the chicken)
- 18 g garlic (4 cloves chopped for the chicken and arroz, 2 cloves machacados for the tostones)
- 2 g dried oregano (divided)
- 10 g salt (or to taste, divided)
- 2 g black pepper (divided)
- 2 g sweet paprika (for the chicken)
- 75 ml vegetable oil (divided, for dorar and frying)
- 120 g red onion (chopped en cubitos)
- 60 g Dominican sweet peppers (chopped)
- 15 g fresh cilantro (chopped, divided)
- 8 g fresh parsley (chopped for the tostones)
- 30 g tomato paste (for the arroz)
- 360 g long-grain rice (lavado and escurrido)
- 240 g cooked pigeon peas (escurridos si son enlatados)
- 400 ml coconut milk (without endulzar)
- 480 ml chicken broth (hot)
- 1 unit bay leaf (for the arroz)
- 700 g green plantains (pelados and cut en ruedas gruesas)
- 120 ml water (for humedecer and aplastar the tostones)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
In a bowl, season the chicken with the lime juice, 4 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and the sweet paprika. Mix well and let rest for 15 minutes.
- 2
Heat 2 tablespoons vegetable oil in a heavy pot or wide skillet over medium-high heat. Sear the chicken for 6 to 8 minutes, turning once or twice, until nicely browned and almost cooked through. Transfer it to a plate.
- 3
In the same pot, add the red onion, sweet peppers, and 2 tablespoons fresh cilantro. Cook for 3 minutes over medium heat. Add the tomato paste and 1 minced garlic clove; cook 1 minute more, stirring.
- 4
Add the rice and stir for 1 to 2 minutes so it absorbs the sofrito flavors. Add the cooked pigeon peas, coconut milk, chicken broth, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well.
- 5
When the liquid comes to a boil, reduce to medium-low, return the chicken and its juices to the pot, and cover. Cook for 18 to 22 minutes until the rice is tender and creamy and the chicken is fully cooked. The chicken should reach an internal temperature of 165°F / 74°C.
- 6
While the rice cooks, heat the remaining vegetable oil in a deep skillet over medium heat. Fry the green plantain rounds for 4 to 5 minutes per side until tender but not deeply browned. Remove and drain.
- 7
Mix the water with 1/4 teaspoon salt in a small bowl. Flatten each plantain piece with a tostonera or the bottom of a glass, lightly moistening the surface with the salted water to prevent sticking.
- 8
Fry the flattened plantains again for 2 to 3 minutes per side until golden and crisp. Remove and toss immediately with 2 crushed garlic cloves and the chopped fresh parsley.
- 9
Turn off the heat, remove the bay leaf, and let the rice rest covered for 5 minutes. Finish with the remaining fresh cilantro and adjust salt and pepper if needed.
- 10
Serve the creamy coconut pigeon pea rice with the seared chicken on top and the fresh garlic tostones on the side.
Chef tips
For a creamier texture, let the rice rest covered for a few minutes before serving. If you want deeper color, cook the tomato paste well with the onion and sweet peppers before adding the liquid.
Substitutions
You can use bone-in chicken thighs, adding a few extra minutes to the cooking time. If pigeon peas are unavailable, you can substitute peas or tender beans, though the flavor will be different. Cilantro can be replaced with more parsley.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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