Dominican Creamy Pigeon Pea Rice with Toasted Coconut Chicken and Sweet Plantain Strips

Instructions

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   1. In a bowl, mix the chicken with half of the garlic, 1 tablespoon (15 ml) lime juice, half of the oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Marinate for 15 minutes in the refrigerator.

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   2. Meanwhile, heat a large skillet over medium heat and add 1 tablespoon oil. Add the sweet plantain strips and sauté for 3 to 4 minutes until lightly golden. Remove and set aside.

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   3. In the same skillet, add the shredded coconut and toast over low heat for 1 to 2 minutes, stirring constantly, until golden and fragrant. Remove immediately so it does not burn, and set aside.

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   4. Heat a wide pot or Dutch oven over medium-high heat with 1 tablespoon oil. Brown the marinated chicken for 6 to 8 minutes, stirring occasionally, until nicely colored and almost cooked through. Remove and set aside.

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   5. In the same pot, add the remaining tablespoon of oil. Sauté half of the red onion, the red bell pepper, sweet peppers, and the remaining garlic for 3 to 4 minutes. Stir in the tomato paste, the remaining oregano, and cook 1 more minute.

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   6. Add the rice and stir for 1 minute to lightly toast it. Add the pigeon peas, coconut milk, hot chicken broth, bay leaf, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Add half of the cilantro and stir well.

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   7. Once the liquid begins to boil, reduce to low heat, cover, and cook for 18 to 20 minutes until the rice is tender and creamy. If you prefer to finish it in the oven, use an oven-safe pot and bake covered at 350 °F / 175 °C for 20 minutes.

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   8. While the rice cooks, place the butter in a small skillet over medium heat. Add the remaining red onion and cook for 3 minutes. Add 1 tablespoon (15 ml) lime juice and cook 1 more minute to soften it slightly. Set aside.

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   9. When the rice is ready, remove the bay leaf and return the chicken to the pot. Cover and let rest for 5 minutes off the heat so the chicken warms through and the flavors meld.

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    10. Serve the creamy rice with the chicken on top. Finish with the sweet plantain strips, the lime-sautéed onion, toasted coconut, scallion, and the remaining chopped cilantro.

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    11. Check seasoning before serving and adjust with salt and black pepper if needed.