Cuban Chicken Fricassee with Guava, Olives, and Light Coconut Rice

Instructions

1. 1

   1. In a bowl, season the chicken with 1 teaspoon of salt, black pepper, cumin, oregano, half of the minced garlic, and the sour orange juice. Mix well and marinate for 15 minutes in the refrigerator.

2. 2

   2. Heat a wide pot or deep skillet over medium-high heat. Add 1 tablespoon olive oil and brown the chicken for 3 to 4 minutes per side, just until lightly colored. Remove and set aside.

3. 3

   3. In the same pot, add the remaining tablespoon of olive oil, the onion, green bell pepper, the rest of the garlic, and the bay leaf. Cook over medium heat for 5 to 7 minutes, stirring, until the onion is soft and fragrant.

4. 4

   4. Stir in the tomato puree and cook for 2 minutes to concentrate the sofrito. Add the guava paste, green olives, capers, and chicken broth. Stir until the guava paste melts into the sauce.

5. 5

   5. Return the chicken and any juices to the pot. When it reaches a gentle simmer, lower the heat, partially cover, and cook for 25 minutes, stirring once halfway through, until the chicken is tender and the sauce is slightly thickened.

6. 6

   6. Meanwhile, make the rice. In a medium saucepan, combine the rice, coconut milk, water, butter, and the remaining 1/2 teaspoon salt. Bring to a boil over medium heat.

7. 7

   7. Once the rice boils, reduce to very low heat, cover, and cook for 16 to 18 minutes, until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Then fluff with a fork.

8. 8

   8. Remove the bay leaf from the fricassee and taste for salt. If you want a thicker sauce, cook uncovered for 2 to 3 more minutes. If you prefer to finish the dish in the oven, use an oven-safe pot and bake it for 10 minutes at 350°F/175°C after step 5.

9. 9

   9. Serve the chicken fricassee hot over the light coconut rice and finish with chopped fresh cilantro on top.