Colombian Chicken in Peanut-Achiote Cream with Cilantro Rice and Golden Sweet Plantain

Instructions

1. 1

   1. In a bowl, combine the chicken with the lime juice, half of the garlic, cumin, 1 teaspoon of the salt, and black pepper. Let it rest for 15 minutes while you prepare the remaining ingredients.

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   2. For the cilantro rice, blend half of the cilantro with the water until you get a green liquid. Set aside.

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   3. Heat 1 tablespoon of oil in a medium pot over medium heat. Add the rinsed rice and sauté for 1 minute. Pour in the cilantro liquid, add 1/4 teaspoon salt, and when it comes to a boil, reduce the heat, cover, and cook for 15 minutes until the rice is tender. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.

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   4. Meanwhile, heat 1 tablespoon of oil in a wide skillet or braiser over medium-high heat. Brown the chicken skin-side down for 5 to 6 minutes, then 3 minutes on the other side. Remove and reserve.

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   5. In the same skillet, reduce to medium heat and add the scallions, sweet pepper, tomato, and remaining garlic. Cook for 5 minutes, stirring, until a fragrant sofrito forms.

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   6. Stir in the annatto and ground peanuts, mix for 30 seconds, then add the coconut milk and chicken broth. Stir well to combine and prevent lumps.

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   7. Return the chicken and any juices to the skillet, cover partially, and cook over medium-low heat for 20 minutes, until the sauce thickens and the chicken reaches a safe internal temperature of 165°F and 74°C.

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   8. Add the remaining chopped cilantro to the sauce during the last 2 minutes of cooking and adjust salt if needed.

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   9. In another skillet, heat the remaining tablespoon of oil over medium heat. Add the ripe plantain and cook for 2 to 3 minutes per side. Sprinkle with the grated panela and cook 1 minute more, turning, until glossy and golden.

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    10. Serve a bed of cilantro rice, top with the chicken and plenty of peanut sauce, and add the golden sweet plantain on the side.