Creamy coconut rice with sweet pepper chicken, golden topochos and Llanero cheese

Instructions

1. 1

   1. Season the chicken with 1 tablespoon (15 ml) lime juice, cumin, oregano, 3/4 teaspoon salt, and black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a wide pot or deep skillet over medium heat with 1 tablespoon (15 ml) vegetable oil. Brown the chicken for 6 to 8 minutes, stirring to sear all sides. Remove and set aside.

3. 3

   3. In the same pot, add another tablespoon (15 ml) of oil. Sauté the onion, half of the garlic, half of the sweet peppers, and the red bell pepper for 5 minutes until fragrant and softened.

4. 4

   4. Stir in the tomato, panela, and annatto. Cook 4 minutes more until a saucy base forms. Return the chicken to the pot, add 120 ml (1/2 cup) chicken broth, and cook over medium-low heat for 12 minutes, until the chicken is fully cooked and the sauce is slightly thickened. Adjust salt if needed.

5. 5

   5. Meanwhile, in another medium pot, melt the butter with 1 tablespoon (15 ml) oil over medium heat. Add the remaining garlic and sauté for 30 seconds. Add the rinsed rice and stir for 1 minute to lightly toast it.

6. 6

   6. Pour the coconut milk and the remaining 240 ml (1 cup) chicken broth into the rice. Add 1/2 teaspoon salt, stir, and bring to a gentle boil. Once bubbling, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender and creamy.

7. 7

   7. Heat a large skillet over medium heat with the remaining 1 tablespoon (15 ml) oil. Cook the topocho slices for 8 to 10 minutes, turning once, until tender inside and golden outside. Season with a pinch of salt and the remaining lime juice at the end.

8. 8

   8. Uncover the rice and gently fluff it with a spoon. For an even creamier texture, let it rest covered for 3 minutes off the heat.

9. 9

   9. To serve, spoon the creamy coconut rice onto each plate, top with the stewed chicken and its sauce, arrange the golden topochos on the side, and finish with the remaining raw chopped sweet peppers, fresh cilantro, and crumbled Llanero cheese.

10. 10

    10. Serve hot. If reheating, warm gently over low heat or in a 325°F (165°C) oven for 10 to 12 minutes, adding a splash of broth to the rice to restore its creamy texture.