Braised chicken caldero with green bananas, olives, and toasted recao rice

Instructions

1. 1

   Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, dried oregano, and half of the garlic. Let them rest for 10 minutes while you prepare the rest.

2. 2

   In a large caldero or deep skillet, heat 15 ml (1 tbsp) olive oil over medium-high heat. Brown the chicken skin-side down for 5 to 6 minutes, then 3 minutes on the other side. Remove and set aside.

3. 3

   In the same pot, reduce to medium heat. Add the sofrito, tomato paste, green olives with pimento, capers, the remaining garlic, and the bay leaf. Cook for 3 minutes, stirring often, until the mixture is fragrant and slightly thickened.

4. 4

   Pour in the chicken broth and scrape up the browned bits from the bottom. Return the chicken to the pot along with any accumulated juices. When it reaches a gentle boil, add the green bananas, partially cover, and cook over medium-low heat for 25 minutes, until the chicken is tender and the bananas are cooked through.

5. 5

   Meanwhile, make the rice. In a medium pot with a lid, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the yellow onion and cook for 3 to 4 minutes until softened. Stir in the white rice and toast it for 2 minutes, coating the grains well.

6. 6

   Add the fresh culantro, the remaining 4 g (3/4 tsp) salt, the water, and the butter. Stir once, bring to a boil, cover, and reduce the heat to low. Cook for 18 minutes without uncovering.

7. 7

   Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork before serving.

8. 8

   When the chicken and bananas are ready, turn off the heat and add the lemon juice to the stew. Taste and adjust salt if needed. Remove the bay leaf.

9. 9

   Serve a portion of toasted recao rice on each plate and top with one chicken thigh, green banana pieces, and plenty of sauce from the caldero.