Cuban creamy rice with chicken, sweet corn, and lime mojo

Instructions

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   1. Season the chicken thighs with 1 teaspoon of the salt, black pepper, cumin, and oregano. Let them rest for 10 minutes while you prepare the remaining ingredients.

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   2. In a wide pot or deep skillet, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken for 5 to 7 minutes, turning so it colors on several sides. Transfer to a plate; it does not need to be fully cooked at this stage.

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   3. In the same pot, add the onion, green bell pepper, sweet chili pepper, and 4 minced garlic cloves. Cook over medium heat for 4 to 5 minutes until the onion looks translucent.

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   4. Stir in the crushed tomato and cook for 2 minutes, stirring to concentrate the flavor. Add the dry white wine and scrape the bottom of the pot to loosen the browned bits. Cook 1 minute more.

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   5. Add the rinsed rice and stir for 1 minute so it is well coated with the sofrito. Pour in the hot chicken broth, add the bay leaf, and return the chicken and its juices to the pot.

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   6. When the liquid begins to simmer gently, reduce to medium-low and cook for 15 minutes, stirring once or twice so the rice releases starch and becomes creamy. Do not cover completely; leave a small gap for some steam to escape.

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   7. Add the sweet corn and cook 8 to 10 minutes more, stirring carefully, until the rice is tender, the chicken is cooked through, and the texture is saucy but not soupy. If needed, add a small splash of extra hot broth.

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   8. Meanwhile, make the mojo: combine the remaining minced garlic, 1 tablespoon olive oil, lime juice, and cilantro in a bowl. Add a pinch of salt and mix well.

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   9. Taste the rice, adjust with the remaining salt if needed, and remove the bay leaf. Turn off the heat and let it rest for 3 minutes.

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    10. Serve the creamy rice topped with spoonfuls of the lime-cilantro mojo. If you want to keep it warm before serving, place it in a 200 °F / 95 °C oven for no more than 10 minutes so it does not dry out.