Puerto Rican Roasted Chicken in Orange-Garlic Adobo with Creamy Pigeon Pea and Pumpkin Rice

Instructions

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   1. In a large bowl, mix the orange juice, minced garlic, oregano, cumin, annatto, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Add the chicken thighs and coat well in the adobo. Marinate for 15 minutes at a cool room temperature or up to 8 hours refrigerated.

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   2. Preheat the oven to 425°F (220°C). Arrange the chicken in a baking dish or oven-safe skillet in a single layer. Roast for 30 to 35 minutes at 425°F (220°C), until golden and fully cooked.

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   3. While the chicken roasts, heat 1 tablespoon olive oil and the butter in a medium pot over medium heat. Add the onion and red bell pepper; cook for 4 to 5 minutes until softened.

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   4. Stir in the sofrito, tomato paste, and bay leaf. Cook for 2 minutes, stirring, to deepen the flavors. Add the diced pumpkin and cook 2 minutes more.

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   5. Add the rinsed rice to the pot and stir for 1 minute to coat it in the mixture. Add the cooked pigeon peas, green olives, remaining salt, remaining black pepper, and chicken broth.

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   6. Bring to a gentle boil, reduce the heat to low, cover, and cook for 18 to 20 minutes, until the rice is tender and the pumpkin is soft. Turn off the heat and let it rest, covered, for 5 minutes.

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   7. Remove the bay leaf from the rice and fluff gently with a fork for a creamy, slightly loose texture. Stir in half of the chopped fresh cilantro and adjust salt if needed.

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   8. Remove the chicken from the oven and let it rest for 5 minutes. For extra color, you may place it under the broiler for 1 to 2 additional minutes at 500°F (260°C), watching closely.

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   9. Serve a portion of the creamy pigeon pea and pumpkin rice on each plate, place the roasted chicken thighs on top or alongside, and finish with the remaining chopped fresh cilantro.