Crispy Pigeon Pea and Sweet Plantain Skillet with Annatto Chicken and Cheese Cloud

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the chicken with 1 tablespoon (15 ml) annatto oil, cumin, sweet paprika, half of the salt, black pepper, and 1 tablespoon (15 ml) lime juice. Let it rest for 10 minutes while you prepare the other components.

2. 2

   2. In a large oven-safe skillet, heat 1 tablespoon (15 ml) annatto oil over medium heat. Add the onion, sweet pepper, and half of the garlic. Cook for 4 to 5 minutes until softened. Stir in the tomato and oregano, and cook 3 minutes more until a thick sofrito forms.

3. 3

   3. Add the seasoned chicken to the sofrito and cook for 6 to 8 minutes, stirring, until it is no longer pink. Pour in the chicken broth and simmer over medium heat for 8 minutes, until the liquid reduces into a juicy stew. Turn off the heat and transfer the braised chicken to a bowl.

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   4. In that bowl, reserve 3 tablespoons of the fresh cheese for finishing. Mix the remaining cheese with the thick plain yogurt, 1 tablespoon (15 ml) lime juice, and 2 tablespoons chopped cilantro until you get an airy, rustic cream. Chill until needed.

5. 5

   5. In a large bowl, lightly mash the cooked pigeon peas with a fork, keeping some whole for texture. Add the grated ripe plantain, pre-cooked cornmeal, melted butter, remaining garlic, 1 tablespoon (15 ml) annatto oil, and the rest of the salt. Mix well until a moist, moldable mixture forms.

6. 6

   6. Wipe the skillet if needed and lightly grease it. Press the pigeon pea and plantain mixture over the bottom and slightly up the sides to form a shallow compact crust. Bake at 220 °C / 425 °F for 15 minutes.

7. 7

   7. Remove the skillet from the oven, spread the annatto chicken and its juices on top, and bake again at 220 °C / 425 °F for 12 minutes, until the edges are golden and crisp.

8. 8

   8. Remove the skillet from the oven and let it rest for 5 minutes. Top with the cheese cloud, the reserved fresh cheese, and the remaining cilantro. Serve hot.

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   9. For a more toasted finish, place the skillet under the oven broiler for 1 to 2 minutes at 230 °C / 450 °F, watching closely so the cheese does not burn.