Cuban Chicken Breast in Guava-Onion Escabeche with Light Coconut Rice

Instructions

1. 1

   Season the chicken with 5 g (1 tsp) salt, black pepper, cumin, oregano, half of the minced garlic, and 15 ml (1 tbsp) lime juice. Let it rest for 10 minutes while you prepare the other ingredients.

2. 2

   In a medium saucepan, combine the rice, coconut milk, water, 2 g (1/2 tsp) salt, 1 bay leaf, and lime zest. Bring to a gentle boil over medium heat.

3. 3

   Once the rice comes to a boil, lower the heat to very low, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 more minutes.

4. 4

   While the rice cooks, heat 30 ml (2 tbsp) olive oil in a wide skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until lightly browned.

5. 5

   Reduce the heat to medium. Add the onion, green bell pepper, and remaining garlic around the chicken. Cook for 5 minutes, stirring the vegetables, until softened.

6. 6

   Add the guava paste, apple cider vinegar, the remaining 15 ml (1 tbsp) lime juice, the remaining bay leaf, the green olives, and 60 ml (1/4 cup) water. Stir so the guava melts and forms a light escabeche.

7. 7

   Cover the skillet and cook for 8 to 10 minutes over medium-low heat, or until the chicken reaches an internal temperature of 74°C / 165°F.

8. 8

   Remove the lid and cook 2 minutes more if you want a slightly thicker sauce. Taste and adjust with the remaining 1 g (1/4 tsp) salt if needed.

9. 9

   Fluff the rice with a fork and discard the bay leaf. Fold in the fresh cilantro and 15 ml (1 tbsp) olive oil.

10. 10

    Serve a bed of the light coconut rice and top with the chicken and plenty of the onion, pepper, guava, and olive escabeche.