Cuban creamy rice with chicken, semi-ripe plantain, and cilantro mojo

Instructions

1. 1

   In a bowl, combine the chicken with 2 minced garlic cloves, 2 tablespoons (30 ml) lime juice, the orange juice, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt, and the black pepper. Let it rest for 15 minutes in a cool spot while you prepare the remaining ingredients.

2. 2

   For the cilantro mojo, blend or crush the cilantro with 2 garlic cloves, 2 tablespoons (30 ml) lime juice, 2 tablespoons (30 ml) olive oil, and a pinch of salt until you have a loose sauce. Set aside.

3. 3

   Heat a wide skillet or shallow pot over medium-high heat. Add 1 tablespoon (15 ml) olive oil and brown the semi-ripe plantain for 2 to 3 minutes per side until lightly caramelized. Remove and set aside.

4. 4

   In the same pot, add 1 more tablespoon (15 ml) olive oil. Add the chicken with its marinade and brown for 4 to 5 minutes, turning to sear all sides. It does not need to be fully cooked at this stage. Remove and set aside.

5. 5

   Reduce to medium heat and add the onion, green bell pepper, and the remaining 4 garlic cloves. Sauté for 5 minutes until the onion is translucent. Add the tomato puree, olives, bay leaf, remaining cumin, remaining oregano, sweet paprika, and another small pinch of salt. Cook for 2 minutes, stirring.

6. 6

   Add the rinsed rice to the pot and stir for 1 minute to lightly coat it in the sofrito.

7. 7

   Pour in the hot chicken broth and bring to a gentle boil. Return the chicken and any collected juices to the pot. Cook over medium-low heat, partially covered, for 15 minutes, stirring 2 or 3 times so the rice releases starch and becomes creamy.

8. 8

   Stir in the cooked black beans and browned plantain. Continue cooking for 8 to 10 more minutes, stirring gently, until the rice is tender, the chicken is fully cooked, and the texture is moist and creamy rather than dry. Adjust salt if needed.

9. 9

   If you want a more lightly gratinéed finish, transfer the oven-safe pot to a preheated oven at 425°F (220°C) for 5 minutes. This step is optional.

10. 10

    Remove the bay leaf. Serve the creamy rice hot and finish each portion with a spoonful of cilantro mojo on top.