Dominican Rice Bake with Oregano Chicken, Roasted Eggplant and Crispy Cassava Flatbread Topping

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the eggplant on a sheet pan and toss it with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Roast for 20 minutes, stirring halfway through, until golden and tender.

2. 2

   While the eggplant roasts, season the chicken with the sour orange juice, dried oregano, ground cumin, sweet paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 10 minutes.

3. 3

   Heat 1 tablespoon olive oil in a wide pot over medium heat. Brown the chicken for 5 to 6 minutes, stirring occasionally, until it changes color and develops some fond. Add the red onion, sweet peppers, and garlic; cook for 3 minutes until softened.

4. 4

   Add the tomato paste and cook for 1 minute. Stir in the rice and cook for 1 minute so it gets well coated with the sofrito.

5. 5

   Pour in the hot chicken broth and evaporated milk. Add the sweet corn and half of the fresh cilantro. Once it reaches a gentle boil, lower the heat and cook for 15 to 18 minutes, stirring once or twice, until the rice is almost tender and the mixture is creamy.

6. 6

   Remove from the heat. Fold in the roasted eggplant, butter, and 3/4 cup of the shredded mozzarella cheese. Taste and adjust with the remaining salt and black pepper if needed.

7. 7

   Lower the oven to 400°F / 200°C. Transfer the chicken and rice mixture to a baking dish about 23 x 33 cm / 9 x 13 inches. Scatter the remaining mozzarella on top, then the broken cassava flatbread, and finally drizzle with the remaining tablespoon of olive oil.

8. 8

   Bake for 12 to 15 minutes at 400°F / 200°C, until the edges are bubbling and the cassava flatbread is crisp and golden. For deeper color, broil for 1 to 2 minutes, watching closely.

9. 9

   Remove from the oven, let rest for 5 minutes, and finish with the remaining fresh cilantro before serving.