Colombian Chicken in Soursop and Sweet Pepper Sauce with Creamy Hominy Rice

Instructions

1. 1

   1. Season the chicken with 1 teaspoon of salt, black pepper, cumin, annatto, and lime juice. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a medium pot over medium heat and add 1 tablespoon of oil. Add the rice and sauté for 1 minute. Stir in the hominy, 360 ml (1 1/2 cups) chicken broth, and half of the coconut milk. Once it comes to a boil, reduce the heat, cover, and cook for 18 to 20 minutes, until the rice is tender.

3. 3

   3. Meanwhile, blend the soursop pulp with 120 ml (1/2 cup) chicken broth until smooth. Set aside.

4. 4

   4. Heat a wide skillet or braiser over medium-high heat and add the remaining tablespoon of oil. Brown the chicken for 3 to 4 minutes per side, until lightly colored. Remove and set aside on a plate.

5. 5

   5. In the same skillet, add the white part of the scallions, sweet pepper, garlic, and tomato. Cook for 5 minutes, stirring, until a fragrant stew forms and the tomato softens.

6. 6

   6. Add the panela, the soursop mixture, the remaining 240 ml (1 cup) chicken broth, and the rest of the coconut milk. Stir well and cook over medium heat for 3 minutes.

7. 7

   7. Return the chicken to the skillet along with any juices it released. Cover and cook over medium-low heat for 20 minutes, until the chicken is fully cooked and reaches an internal temperature of 74°C / 165°F.

8. 8

   8. Uncover and add the green part of the scallions and half of the cilantro. Cook 2 to 3 minutes more so the sauce thickens slightly. Taste and adjust with the remaining salt if needed.

9. 9

   9. Fluff the creamy hominy rice with a fork and mix in the remaining cilantro. If you want a softer texture, cook it 2 more minutes with 2 to 3 tablespoons of water or broth.

10. 10

    10. Serve a bed of the creamy hominy rice on each plate and top with the chicken and plenty of the soursop and sweet pepper sauce.