Dominican Baked Red Bean Moro with Aji Gustoso Chicken and Sweet Plantain Crisps

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, mix the chicken with half of the garlic, the aji gustoso pepper, sour orange juice, half of the oregano, 1 teaspoon of salt, 1/4 teaspoon of pepper, and 1 tablespoon of oil. Let it marinate for 15 minutes.

2. 2

   Heat a large skillet or oven-safe pot over medium-high heat. Add 1 tablespoon of oil and brown the chicken for 2 to 3 minutes per side, without cooking it through. Remove and set aside.

3. 3

   In the same skillet, add the remaining tablespoon of oil, red onion, green bell pepper, celery, and the rest of the garlic. Sauté for 4 minutes until softened.

4. 4

   Add the tomato paste and the remaining oregano. Cook for 1 minute, stirring, to deepen the flavor.

5. 5

   Stir in the rice, red beans, the reserved bean liquid, coconut milk, hot water, bay leaf, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Mix well and let it gently boil for 2 minutes.

6. 6

   Arrange the browned chicken over the rice, cover the skillet tightly, or transfer everything to a baking dish and cover firmly with foil. Bake at 190 °C / 375 °F for 30 minutes.

7. 7

   Meanwhile, place the ripe plantain slices on a lined tray, lightly brush them with any safe leftover marinade juices or a thin film of oil from the tray, and sprinkle with brown sugar. Bake at 190 °C / 375 °F for 12 to 15 minutes, flipping halfway through, until golden at the edges.

8. 8

   Remove the moro from the oven, discard the bay leaf, and let it rest covered for 5 minutes. Add the fresh cilantro and fluff the rice with a fork.

9. 9

   Serve a portion of moro with one chicken thigh on top and finish with the sweet plantain crisps for crunchy texture and balanced sweetness.