Caribbean Braised Chicken with Annatto and Orange over Creamy Corn Coconut Rice

Name: Caribbean Braised Chicken with Annatto and Orange over Creamy Corn Coconut Rice
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Comida Caribeña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp ground annatto; 1 tsp ground cumin; 1 tsp sweet paprika; 2 tbsp vegetable oil; 1 cup yellow onion; 5 cloves garlic; 1 tbsp fresh ginger; 2 tsp fresh thyme; 3/4 cup orange juice; 2 tsp orange zest; 1 cup chicken broth; 2 tsp brown sugar; 1 bay leaf; 1 cup long-grain rice; 1 1/4 cups coconut milk; 3/4 cup water; 1 cup corn kernels; 1 tbsp butter; 1/2 cup red onion; 3 tbsp apple cider vinegar; 1/4 cup fresh cilantro; 1 lime

An original Caribbean-inspired main dish featuring browned chicken thighs braised in a fragrant annatto, orange, garlic, and thyme sauce, served over creamy rice with sweet corn and coconut milk. Finished with quick-pickled red onion and fresh cilantro for a bright contrast.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
8 g salt (divided)
2 g black pepper (freshly ground)
6 g ground annatto (for color and sabor)
2 g ground cumin
3 g sweet paprika
30 ml vegetable oil
150 g yellow onion (chopped diced small)
15 g garlic (chopped)
10 g fresh ginger (grated)
4 g fresh thyme (solo the leaves)
180 ml orange juice (freshly squeezed)
4 g orange zest
240 ml chicken broth
8 g brown sugar
1 unit bay leaf
200 g long-grain rice (enjuagado)
300 ml coconut milk
180 ml water
150 g corn kernels (fresh or descongelado)
14 g butter
80 g red onion (en pluma fina)
45 ml apple cider vinegar
12 g fresh cilantro (chopped)
1 unit lime (in wedges for servir)

Nutrition facts

per serving

610 kcal

Calories

32 g

Protein

46 g

Carbs

33 g

Fat

3 g

Fiber

43 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a bowl, season the chicken with 5 g (1 tsp) salt, black pepper, ground annatto, ground cumin, and sweet paprika. Mix well to coat all the pieces and let rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a wide pot or deep skillet over medium-high heat. Add the vegetable oil and brown the chicken for 3 to 4 minutes per side until colored but not fully cooked. Remove the chicken and set aside on a plate.
3
3. In the same pot, reduce to medium heat and add the yellow onion. Cook for 4 minutes until softened. Stir in the garlic, fresh ginger, and thyme, and cook 1 minute more, stirring constantly so they do not burn.
4
4. Add the orange juice, orange zest, chicken broth, brown sugar, and bay leaf. Scrape the bottom of the pot to loosen the browned bits. Return the chicken to the pot along with any collected juices.
5
5. Once gently simmering, partially cover and cook over medium-low heat for 25 minutes, until the chicken is tender and reaches an internal temperature of 165°F / 74°C.
6
6. Meanwhile, make the rice. In a medium saucepan, combine the long-grain rice, coconut milk, water, corn kernels, butter, and the remaining 3 g (1/2 tsp) salt. Bring to a gentle boil, reduce the heat to low, cover, and cook for 18 minutes.
7
7. Turn off the heat and let the rice rest covered for 10 minutes. Then fluff with a fork for a creamy yet distinct texture.
8
8. For the quick-pickled onion, combine the red onion with the apple cider vinegar and a pinch of salt in a bowl. Massage for 30 seconds and let sit for 10 minutes so it softens and becomes tangy.
9
9. If you want a thicker sauce for the chicken, uncover the pot and cook 3 to 5 more minutes over medium heat until slightly reduced. Remove the bay leaf and adjust salt if needed.
10
10. Serve a base of creamy corn coconut rice on each plate. Top with the braised chicken and its sauce, then finish with the quick-pickled red onion, fresh cilantro, and lime wedges for squeezing over the top.
11
11. If you prefer to finish the dish in the oven, transfer the oven-safe pot after step 4 and cook covered at 375°F / 190°C for 25 minutes, again checking that the chicken reaches 165°F / 74°C.

Chef tips

Browning the chicken well at the beginning adds depth to the sauce. If your fresh corn is very sweet, slightly reduce the brown sugar. The rice turns out best if it rests covered before fluffing.

Substitutions

You can use bone-in chicken thighs, increasing the cooking time by 10 to 15 minutes. Cilantro can be replaced with fresh parsley. If you do not have ground annatto, use 1 tbsp annatto oil instead.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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