Dominican FoodDominican Creamy Corn and Coconut Rice with Pollo al Limón Criollo and Crispy Cassava Flatbread
An original dish inspired by Dominican flavors: creamy rice cooked with sweet corn, coconut milk, and traditional sofrito, topped with golden chicken marinated in Dominican lime, garlic, and oregano, plus crispy toasted cassava flatbread and fresh cilantro.
Ingredients
- 600 g boneless chicken thighs, cut into pieces (skinless)
- 60 ml Dominican lime or lime (juice fresh)
- 18 g garlic (majado or chopped; divided)
- 2 g dried oregano (divided)
- 8 g salt (or to taste; divided)
- 2 g black pepper (divided)
- 30 ml vegetable oil (divided)
- 120 g red onion (chopped; divided)
- 60 g sweet Dominican peppers (chopped)
- 15 g fresh cilantro (chopped; divided)
- 150 g sweet corn kernels (fresh or descongelado)
- 240 g long-grain rice (lavado and escurrido)
- 30 g tomato paste
- 400 ml coconut milk
- 360 ml hot water
- 80 g cassava flatbread (en trozos small)
- 14 g butter
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
Instructions
- 1
1. In a bowl, combine the chicken with the Dominican lime juice, half of the garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 tablespoon vegetable oil, mix well, and marinate for 15 minutes in the refrigerator.
- 2
2. Meanwhile, heat a medium pot or Dominican caldero over medium heat. Add 1 tablespoon vegetable oil and the butter. Add half of the red onion, the sweet peppers, and the remaining garlic. Sauté for 3 to 4 minutes until fragrant.
- 3
3. Add the tomato paste and cook for 1 minute, stirring constantly. Stir in the corn and rice, cooking for 2 minutes to lightly toast the grains.
- 4
4. Pour in the coconut milk and hot water. Season with the remaining 1/2 teaspoon salt, the rest of the dried oregano, and the remaining black pepper. Once it reaches a gentle boil, reduce to low heat, cover, and cook for 18 to 20 minutes until the rice is tender and creamy.
- 5
5. While the rice cooks, preheat the oven to 375 °F / 190 °C. Place the cassava flatbread pieces on a tray and bake for 6 to 8 minutes until very crisp. Set aside.
- 6
6. Heat a large skillet over medium-high heat. Cook the marinated chicken with its juices for 4 to 5 minutes per side, until golden and fully cooked. If checking temperature, the thickest part should reach 165 °F / 74 °C.
- 7
7. Toss the remaining red onion with half of the fresh cilantro and a pinch of salt to make a fresh aromatic garnish.
- 8
8. When the rice is done, turn off the heat and let it rest covered for 5 minutes. Fluff gently with a fork while keeping its creamy texture.
- 9
9. Serve the creamy corn and coconut rice, top with the Dominican lime chicken, finish with the onion-cilantro mixture, and add the crispy cassava flatbread on top or on the side. Garnish with the remaining cilantro.
- 10
10. Serve right away to enjoy the contrast between the soft rice, juicy chicken, and toasted cassava crunch.
Chef tips
For deeper flavor, marinate the chicken for up to 1 hour. If you prefer an even creamier texture, add an extra 60 ml (1/4 cup) hot water at the end of cooking and stir gently before resting.
Substitutions
You can use chicken breast instead of thighs, though it will be less juicy. Cilantro can be replaced with parsley. If Dominican sweet peppers are unavailable, use a small amount of red bell pepper. For a dairy-free version, replace the butter with more vegetable oil.
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 imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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
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