Dominican Chicken Thighs in Passion Fruit and Sweet Pepper Sauce with Soft Red Bean Moro Rice

Instructions

1. 1

   1. Season the chicken thighs with 5 g (1 tsp) salt, black pepper, 1 g (1/2 tsp) oregano, half of the garlic, and the sour orange juice. Let them rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. In a medium pot, heat 15 ml (1 tbsp) oil over medium heat. Sauté half of the red onion and half of the sweet peppers for 3 minutes. Add half of the cilantro, the remaining oregano, the cooked red beans with 120 ml (1/2 cup) of their liquid, the coconut milk, 240 ml (1 cup) water, 3 g (1/2 tsp) salt, and the bay leaf.

3. 3

   3. Once the liquid comes to a boil, stir in the long-grain rice. Cook uncovered over medium heat until the liquid level drops and barely shows above the rice, 6 to 8 minutes. Reduce the heat to low, cover, and cook for 18 minutes. Turn off the heat, let rest for 10 minutes, then fluff the moro with a fork, removing the bay leaf.

4. 4

   4. While the moro cooks, preheat the oven to 400°F / 200°C.

5. 5

   5. Heat a large oven-safe skillet, or a regular skillet, over medium-high heat with the remaining 15 ml (1 tbsp) oil. Brown the chicken thighs skin-side down for 5 to 6 minutes until deeply golden. Flip and cook 2 minutes more. Remove the chicken temporarily.

6. 6

   6. In the same skillet, add the remaining red onion, sweet peppers, and remaining garlic. Sauté for 2 to 3 minutes, scraping up the browned bits. Add the tomato paste and cook for 1 minute.

7. 7

   7. Stir in the passion fruit pulp, honey, the remaining 120 ml (1/2 cup) water, and 1 g (1/4 tsp) salt. Mix well and let it simmer gently for 2 minutes to create a light but flavorful sauce.

8. 8

   8. Return the chicken thighs to the skillet, skin-side up. If the skillet is oven-safe, transfer it directly to the oven; otherwise, move everything to a baking dish. Bake at 400°F / 200°C for 20 minutes, or until the chicken is fully cooked and the sauce is slightly reduced.

9. 9

   9. Remove the chicken from the oven and let it rest for 5 minutes. Sprinkle the remaining cilantro over the passion fruit and sweet pepper sauce.

10. 10

    10. Serve a portion of soft red bean moro on each plate and place one chicken thigh on top or alongside, spooning plenty of sauce over it.