Chicken Breast in Borojo and Sweet Pepper Sauce with Light Coconut Rice and Roasted Squash

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss it with 1 tablespoon vegetable oil, half of the salt, a pinch of black pepper, and half of the cumin. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until tender and caramelized.

2. 2

   2. Meanwhile, in a medium saucepan, heat the remaining coconut milk together with the water over medium heat. Add the white rice, a pinch of salt, and bring to a boil. Reduce 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.

3. 3

   3. Season the chicken breasts with the remaining salt, black pepper, and the rest of the cumin. Heat the annatto and the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until nicely colored, then transfer to a plate.

4. 4

   4. In the same skillet, lower to medium heat and sauté the scallions, sweet pepper, and garlic for 4 minutes, scraping the bottom to release the browned bits. Add the grated panela and cook for 1 more minute.

5. 5

   5. Stir in the borojo pulp, lime juice, and 120 ml / 1/2 cup of the measured coconut milk. Mix well and cook for 2 to 3 minutes until the sauce is smooth and glossy.

6. 6

   6. Return the chicken to the skillet, spoon the sauce over it, cover, and cook on low for 12 to 15 minutes, or until the chicken is fully cooked and the thickest part reaches 74 °C / 165 °F.

7. 7

   7. Remove the roasted squash from the oven and toss it with the chopped fresh cilantro. Taste and adjust salt if needed.

8. 8

   8. Fluff the coconut rice with a fork. Serve a base of rice, add the roasted squash on the side, and place the chicken on top or alongside with plenty of borojo and sweet pepper sauce.