Cuban creamy rice with chicken, pumpkin and fresh mint

Instructions

1. 1

   1. In a large bowl, combine the chicken with the orange juice, lime juice, half of the chopped garlic, oregano, 1/2 teaspoon cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Let it marinate for 15 minutes in a cool spot or refrigerated.

2. 2

   2. Heat a wide Dutch oven or heavy pot over medium-high heat. Add 2 tablespoons (30 ml) vegetable oil and sear the marinated chicken for 4 to 5 minutes, stirring, until it loses its raw color but is not fully cooked. Remove the chicken and set aside with its juices.

3. 3

   3. In the same pot, add the remaining 1 tablespoon (15 ml) vegetable oil. Add the onion, ají dulce, and the rest of the garlic. Sauté for 4 minutes until the onion is translucent.

4. 4

   4. Add the chopped tomato, tomato paste, the remaining 1/2 teaspoon cumin, the rest of the salt, and the rest of the black pepper. Cook for 3 minutes, stirring, until you have a fragrant, concentrated sofrito.

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   5. Stir in the diced pumpkin and the rinsed rice. Mix for 1 to 2 minutes so the rice is coated in the sofrito and the pumpkin starts absorbing flavor.

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   6. Pour in the hot chicken broth, add the bay leaf, and return the reserved chicken with all its juices to the pot. Once it comes to a boil, reduce to medium-low heat.

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   7. Cook partially uncovered for 20 to 22 minutes, stirring gently every few minutes to release starch and create a creamy texture. If you prefer steadier heat, the mixture can also be cooked in a preheated oven at 350 °F (175 °C) for 20 minutes in a well-covered oven-safe dish.

8. 8

   8. When the rice is tender and still loose and creamy, add the green olives, chopped mint, and butter. Stir for 1 minute until the butter melts and the mixture turns silky.

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   9. Turn off the heat and let it rest for 3 minutes. Remove the bay leaf, taste, and adjust salt if needed.

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    10. Serve hot, finishing with a little extra fresh mint on top.