Quito-Style Coconut Chicken with Creamy Hominy and Herb Chili Sauce

Instructions

1. 1

   1. Season the chicken with 4 g (3/4 tsp) of the salt, black pepper, and ground annatto. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat the oil in a wide skillet or pot over medium heat. Brown the chicken for 3 to 4 minutes per side until lightly colored. Remove and set aside; it does not need to be fully cooked at this stage.

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   3. In the same pan, add the red onion, garlic, and red bell pepper. Cook for 5 minutes, stirring, until the onion softens. Add the tree tomato and ground cumin, and cook 3 minutes more until the tomato begins to break down.

4. 4

   4. Add half of the cilantro, the coconut milk, and the chicken broth. Return the chicken to the pan, stir, and bring to a gentle simmer. Lower the heat, partially cover, and cook for 18 to 20 minutes, until the chicken is tender and reaches a safe internal temperature of 165°F / 74°C.

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   5. Meanwhile, place the cooked hominy, milk, butter, and the remaining 4 g (3/4 tsp) salt in a medium saucepan. Cook over medium-low heat for 8 to 10 minutes, lightly mashing part of the hominy with a spoon to create a creamy texture while keeping some kernels whole.

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   6. Add the fresh cheese to the creamy hominy and stir for 1 more minute until incorporated but not fully melted. Keep warm over very low heat.

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   7. For the herb chili sauce, combine the chopped red chili, mint, remaining cilantro, and lime juice in a small bowl. Add 1 to 2 tablespoons of the hot chicken sauce to soften the heat and mix well.

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   8. Taste the chicken sauce and adjust the salt if needed. If you want a slightly thicker sauce, cook uncovered for 2 to 3 more minutes.

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   9. Serve a bed of creamy hominy on each plate, top with the chicken and plenty of coconut sauce, and finish with a spoonful of the herb chili sauce.