Puerto Rican Creamy Rice with Adobo Chicken, Pumpkin and Crispy Plantain

Instructions

1. 1

   Season the chicken pieces with the homemade adobo seasoning, black pepper, and 1 tablespoon (15 ml) olive oil. Let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Heat a large skillet or wide pot over medium-high heat. Add 1 tablespoon (15 ml) olive oil and fry the ripe plantain for 3 to 4 minutes, stirring, until golden and crisp around the edges. Transfer to a paper towel-lined plate and set aside.

3. 3

   In the same pot, cook the chicken over medium-high heat for 5 to 6 minutes until browned on the outside. It does not need to be fully cooked at this stage. Remove and set aside.

4. 4

   Reduce to medium heat. Add the onion, red bell pepper, and garlic. Cook for 3 minutes until slightly softened. Stir in the Puerto Rican sofrito and tomato paste, and cook 2 minutes more, stirring, to deepen the flavors.

5. 5

   Add the pumpkin, rice, dried oregano, ground cumin, and bay leaf. Stir for 1 minute to coat the rice with the sofrito and oil.

6. 6

   Pour in the hot chicken broth, add the green olives and salt, and return the chicken to the pot along with any juices. Once it comes to a boil, reduce to medium-low heat.

7. 7

   Cover partially and cook for 18 to 22 minutes, stirring 2 or 3 times to create a creamy texture and prevent sticking. If you prefer a looser texture, cook uncovered for the last 3 minutes. The rice should be tender and the pumpkin soft.

8. 8

   Turn off the heat. Remove the bay leaf, stir in the lime juice and half of the fresh cilantro. Adjust salt and pepper to taste.

9. 9

   Serve the creamy rice hot and finish with the crispy ripe plantain on top and the remaining fresh cilantro.

10. 10

    If you want to keep the dish warm before serving, cover it and place it in a 200°F (95°C) oven for up to 10 minutes.