Chicken Thighs in Sweet Pepper and Lime Sofrito with Toasted Coconut Rice and Pinto Beans

Instructions

1. 1

   1. Season the chicken with 1 teaspoon of salt, black pepper, 1/2 teaspoon cumin, 1/2 teaspoon oregano, half of the garlic, 1 tablespoon lime juice, and the lime zest. Let it rest for 15 minutes while you prepare the remaining ingredients.

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   2. For the rice, heat a medium saucepan over medium heat and add 1 tablespoon of oil. Add the rice and shredded coconut, and toast for 3 to 4 minutes, stirring constantly, until the rice looks glossy and the coconut is lightly golden.

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   3. Add the coconut milk, hot water, and 1/2 teaspoon salt, then stir. Once it comes to a boil, reduce the heat to low, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

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   4. While the rice cooks, heat a large skillet or deep sauté pan over medium-high heat with the remaining 1 tablespoon oil. Brown the chicken for 3 to 4 minutes per side until colored. Transfer to a plate.

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   5. In the same skillet, add the onion, sweet peppers, and a pinch of salt. Cook for 5 minutes until softened. Stir in the remaining garlic, tomato, tomato paste, remaining cumin, and remaining oregano. Cook for 4 to 5 minutes, lightly crushing the tomato to form a thick sofrito.

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   6. Pour in 1 cup of chicken broth, the apple cider vinegar, and 1 more tablespoon of lime juice. Stir well and return the chicken to the skillet along with any accumulated juices. Cover and cook over medium-low heat for 18 to 20 minutes, until the chicken is tender and reaches an internal temperature of 165°F/74°C.

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   7. In a small saucepan, combine the pinto beans with the remaining 1/2 cup chicken broth, bay leaf, a pinch of salt, and half of the cilantro. Cook over medium heat for 8 to 10 minutes, lightly mashing a small portion of the beans so the broth becomes creamier. Remove the bay leaf.

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   8. Uncover the chicken and cook 2 to 3 minutes more if you want a slightly thicker sauce. Adjust with the remaining salt to taste.

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   9. Fluff the rice with a fork. Serve a bed of toasted coconut rice, spoon the pinto beans on the side, and place the chicken on top with plenty of sofrito. Finish with the remaining cilantro and a few extra drops of lime juice if desired.

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    10. If you want to keep the dish warm before serving, you may cover it and hold it in a 200°F/95°C oven for up to 10 minutes without drying it out.