Colombian Chicken in Passion Fruit and Annatto Sauce with Creamy Sweet Corn Rice and Pickled Cucumber

Instructions

1. 1

   1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, half of the chopped garlic, and 2 g (1 tsp) annatto. Mix well and let it rest in the refrigerator for 15 minutes.

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   2. Make the quick pickle: in a bowl, combine the cucumber, white vinegar, water, sugar, and 1 g (1/4 tsp) salt. Stir and let it sit while you continue with the recipe.

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   3. In a wide skillet or shallow pot, heat 30 ml (2 tbsp) vegetable oil over medium heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and set aside.

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   4. In the same skillet, add the scallions, white onion, and remaining garlic. Cook for 4 minutes until softened. Add the tomato and cook 6 minutes more, lightly mashing it to form a thick hogao.

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   5. Add the passion fruit pulp, panela, 120 ml (1/2 cup) chicken broth, and the remaining annatto. Cook for 3 minutes, stir well, and return the chicken to the skillet. Cover and cook over low heat for 20 to 25 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F and 74°C.

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   6. Meanwhile, in a medium pot, heat the remaining vegetable oil over medium heat. Add the white rice and stir for 1 minute to lightly toast it. Add the sweet corn and cook for 2 minutes.

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   7. Pour in 240 ml (1 cup) chicken broth, the coconut milk, and 2 g (1/2 tsp) salt. Once it boils, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender and creamy. Turn off the heat, add half of the cilantro, and let it rest covered for 5 minutes.

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   8. Taste the chicken sauce and adjust with the remaining salt if needed. If you want a thicker sauce, simmer uncovered for 2 to 3 more minutes.

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   9. Fluff the rice with a fork. Serve a base of creamy corn rice, top with the chicken and plenty of passion fruit sauce, and finish with the remaining cilantro.

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    10. Lightly drain the pickled cucumber and serve it on the side for freshness and contrast.

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    11. If reheating, warm the dish until the chicken reaches 165°F and 74°C again before serving.