Creole Hen in Peanut and Annatto Sauce with Light Coconut Rice and Roasted Plantain

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the hen pieces dry with paper towels and season them with 4 g salt, black pepper, and ground annatto.

2. 2

   2. Heat 1 tablespoon vegetable oil in a wide pot over medium-high heat. Brown the hen in batches for 3 to 4 minutes per side until nicely colored. Remove and set aside.

3. 3

   3. In the same pot, add the remaining tablespoon of vegetable oil. Sauté the scallions, white onion, and garlic for 4 minutes. Add the chopped tomato, cumin, and 2 g salt; cook for 8 minutes, crushing the tomato, until a thick hogao forms.

4. 4

   4. Blend the roasted peanuts with the coconut milk, hot chicken broth or water, and half of the fresh cilantro until smooth and creamy.

5. 5

   5. Return the hen to the pot over the hogao and pour in the blended peanut-coconut sauce. Mix well, cover, and cook over low heat for 50 minutes, stirring occasionally, until the hen is tender and the sauce has thickened. Adjust with the remaining 2 g salt if needed.

6. 6

   6. Meanwhile, place the ripe plantains on a baking tray. Sprinkle them with the grated panela and bake for 18 to 22 minutes at 220 °C / 425 °F, until golden and caramelized around the edges.

7. 7

   7. For the light coconut rice, place the white rice, water, shredded coconut, a pinch of salt from the total if desired, and the remaining coconut milk clinging to the blender jar, rinsed out with the measured water, into a saucepan. Bring to a boil, lower the heat, cover, and cook for 15 minutes. Turn off the heat and let rest for 10 minutes before fluffing with a fork.

8. 8

   8. When the hen is done, add the lime juice and the rest of the fresh cilantro. Cook 1 more minute to bring the flavors together.

9. 9

   9. Serve a portion of light coconut rice with the hen and plenty of peanut-annatto sauce. Add the caramelized roasted plantain on the side and, if desired, a little extra cilantro on top.