Colombian chicken in corozo and scallion sauce with bijao-scented rice and golden semi-ripe plantain

Instructions

1. 1

   1. Season the chicken thighs with 5 g (1 tsp) salt, black pepper, cumin, and annatto. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a medium saucepan, heat 5 ml (1 tsp) oil over medium heat. Add the rice and toast for 1 minute. Stir in 480 ml (2 cups) water, 2 g (1/2 tsp) salt, and the bijao leaf. Once it comes to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat, let it rest for 10 minutes, then remove the bijao leaf and fluff the rice with a fork.

3. 3

   3. While the rice cooks, heat a wide skillet or shallow pot over medium-high heat with 15 ml (1 tbsp) oil. Brown the chicken skin-side down for 5 to 6 minutes, then turn and cook 3 minutes more. Transfer to a plate; it does not need to be fully cooked yet.

4. 4

   4. Reduce to medium heat and add the white parts of the scallions and the garlic to the same skillet. Cook for 2 minutes, scraping up the browned bits from the bottom.

5. 5

   5. Add the corozo pulp, grated panela, vinegar, chicken broth, and bay leaf. Stir well and cook for 3 minutes until the sauce lightly thickens.

6. 6

   6. Return the chicken to the skillet, skin-side up. Cover partially and cook over medium-low heat for 20 to 25 minutes, until the chicken is fully cooked and tender. If checking with a thermometer, the thickest part should reach 165°F and 74°C.

7. 7

   7. While the chicken finishes cooking, heat the remaining 10 ml (2 tsp) oil in another skillet over medium heat. Add the semi-ripe plantain and brown for 3 to 4 minutes per side until caramelized outside and tender inside. Add the butter at the end and baste for 30 seconds.

8. 8

   8. Uncover the chicken and cook 3 to 5 minutes more to reduce the sauce slightly. Add the green parts of the scallions, cilantro, and lime juice. Taste and adjust with the remaining 1 g (1/4 tsp) salt if needed.

9. 9

   9. Serve a bed of bijao-scented rice, place the chicken on top with plenty of corozo sauce, and add the golden semi-ripe plantain on the side.