Highland chicken encocado with lupini beans and achiote coconut rice

Instructions

1. 1

   1. In a bowl, combine the chicken with the lime juice, half of the garlic, the cumin, half of the annatto, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   2. For the achiote coconut rice, heat 15 ml (1 tbsp) oil in a medium pot over medium heat. Sauté half of the red onion and half of the red bell pepper for 3 minutes. Add the rice, the remaining annatto, 300 ml (1 1/4 cups) coconut milk, 240 ml (1 cup) water, and 2 g (1/4 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 18 minutes until the rice is tender. Turn off the heat and let it rest for 5 minutes.

3. 3

   3. Meanwhile, heat a wide skillet or sauté pan over medium-high heat. Add 15 ml (1 tbsp) oil and brown the marinated chicken for 5 to 6 minutes, stirring to sear all sides. Remove and set aside.

4. 4

   4. In the same pan, add the remaining red onion, the remaining red bell pepper, and the rest of the garlic. Sauté for 4 minutes until fragrant and softened. Stir in the yellow chili and cook 1 minute more.

5. 5

   5. Return the chicken to the pan. Add the remaining 300 ml (1 1/4 cups) coconut milk, the ground peanuts, 2 g (1/4 tsp) salt, and the rest of the black pepper. Stir well so the peanuts dissolve into the sauce. Cook over medium-low heat for 18 to 20 minutes, until the chicken is tender and the sauce thickens slightly.

6. 6

   6. Add the drained lupini beans and half of the cilantro to the sauce. Cook 4 minutes more so they absorb flavor. Taste and adjust with the remaining salt if needed.

7. 7

   7. In another skillet, cook the ripe plantain over medium heat for 3 to 4 minutes per side until golden and caramelized. If preferred, you can finish it in a preheated oven at 400°F / 200°C for 8 minutes.

8. 8

   8. Fluff the rice with a fork and mix in the chopped scallions. Serve a base of coconut rice, spoon the chicken encocado with lupini beans over it, add the golden plantain on the side, and finish with the remaining cilantro and toasted sesame seeds.