Dominican Chicken Breast Stuffed with Guava and Cheese with Savory Coconut Rice and Black Beans

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F.

2. 2

   Butterfly the chicken breasts. Season both sides with half of the garlic, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and the sour orange juice. Let them rest for 10 minutes.

3. 3

   Stuff each chicken breast with strips of guava paste and sticks of mozzarella cheese. Close each piece tightly; if needed, secure with toothpicks.

4. 4

   Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for 2 minutes per side until lightly browned. Transfer them to a baking dish.

5. 5

   Bake the chicken for 18 to 22 minutes at 190 °C / 375 °F, or until fully cooked in the center. Let rest for 5 minutes before slicing.

6. 6

   While the chicken bakes, make the rice. In a medium pot, heat 1 tablespoon vegetable oil over medium heat. Sauté half of the remaining red onion, half of the remaining sweet pepper, and half of the cilantro for 2 minutes.

7. 7

   Add the long-grain rice, the remaining 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir for 1 minute. Pour in the coconut milk and water, mix, bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.

8. 8

   For the black beans, heat the last tablespoon of vegetable oil in a small saucepan over medium heat. Sauté the rest of the red onion, the rest of the sweet pepper, and the rest of the garlic for 2 to 3 minutes.

9. 9

   Add the tomato paste, ground cumin, and bay leaf. Cook for 30 seconds. Stir in the cooked black beans with some of their liquid, the remaining salt, and the remaining black pepper. Cook for 8 to 10 minutes until slightly thickened.

10. 10

    Remove the bay leaf from the beans and fluff the rice with a fork. Slice the chicken breasts into thick rounds to show the guava and cheese filling.

11. 11

    Serve a portion of savory coconut rice with black beans on the side and place the stuffed chicken on top or alongside. Finish with the remaining fresh cilantro.