Cuban Creole Chicken in Tamarind and Sweet Pepper Sauce with Garlic Rice and Golden Sweet Plantain

Instructions

1. 1

   1. In a bowl, combine the chicken with 4 g salt, black pepper, 2 g cumin, 1 g oregano, sour orange juice, and 10 g minced garlic. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, dissolve the tamarind pulp in 120 ml warm water and strain if it has fibers or seeds. Set aside.

3. 3

   3. Heat a wide pot or deep skillet over medium-high heat. Add 2 tablespoons (30 ml) vegetable oil and brown the chicken for 5 to 6 minutes, turning once or twice, until lightly colored. Remove and set aside.

4. 4

   4. In the same pot, reduce to medium heat and add the onion, sweet peppers, bay leaf, and the remaining minced garlic. Cook for 4 minutes until the onion softens.

5. 5

   5. Stir in the tomato puree, remaining cumin, remaining oregano, and brown sugar. Cook for 2 minutes, stirring, to concentrate the flavor.

6. 6

   6. Pour in the dissolved tamarind and add the green olives. Return the chicken and any juices to the pot. Cover partially and cook over medium-low heat for 25 minutes, until the chicken is tender and reaches an internal temperature of 165 °F / 74 °C.

7. 7

   7. For the rice, heat 1 tablespoon (15 ml) vegetable oil in a medium saucepan over medium heat. Add the remaining 2 finely chopped garlic cloves and sauté for 30 seconds without letting them burn.

8. 8

   8. Add the white rice and stir for 1 minute to lightly coat the grains. Pour in 360 ml water and the remaining salt. Once it comes to a boil, cover, reduce the heat to low, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.

9. 9

   9. While the rice finishes, heat a skillet over medium heat with a thin film of oil taken from the sauce or, if preferred, with a few extra drops from the recipe oil. Brown the ripe plantain slices for 2 to 3 minutes per side, until caramelized and tender.

10. 10

    10. Remove the bay leaf from the sauce, adjust salt if needed, and sprinkle with fresh cilantro. Serve the chicken with plenty of tamarind sauce, alongside the garlic rice and golden sweet plantain.