Cuban Creole Chicken in Tomato and Olive Sauce with Bay Leaf Rice and Sweet Fried Plantain

Instructions

1. 1

   1. In a bowl, season the chicken with 4 g (3/4 tsp) salt, black pepper, 2 g (3/4 tsp) cumin, 1 g (1/2 tsp) oregano, half of the chopped garlic, and the sour orange juice. Mix well and let rest for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, make the rice. In a medium saucepan, combine the rinsed rice, 720 ml (3 cups) water, 2 g (1/2 tsp) salt, 1 bay leaf, and 15 ml (1 tbsp) vegetable oil. Bring to a boil over medium-high heat, then cover, reduce to very low heat, and cook for 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

3. 3

   3. Heat a wide skillet or braising pan over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the marinated chicken for 3 to 4 minutes per side, without overcrowding, until colored. Transfer to a plate; it does not need to be fully cooked at this stage.

4. 4

   4. In the same skillet, add another 15 ml (1 tbsp) vegetable oil. Sauté the remaining onion and the red bell pepper for 5 minutes, stirring, until tender. Add the rest of the garlic, the remaining cumin, and the remaining oregano; cook 30 seconds more.

5. 5

   5. Add the tomato paste and cook it for 1 minute to deepen the flavor. Stir in the crushed tomato, green olives, the remaining bay leaf, and the chicken broth or water. Mix well and let it come to a gentle boil.

6. 6

   6. Return the chicken and any accumulated juices to the skillet. Lower to medium-low heat, partially cover, and cook for 25 minutes, stirring once or twice, until the chicken is tender and reaches a minimum internal temperature of 165°F and 74°C.

7. 7

   7. Uncover, add the white vinegar, and taste the sauce. Adjust with the remaining salt if needed. Cook 3 to 5 minutes more to thicken the sauce slightly.

8. 8

   8. For the sweet fried plantain, heat the remaining vegetable oil in a skillet over medium heat. Add the ripe plantains and sprinkle the sugar evenly over them. Cook 2 to 3 minutes per side until deeply golden and caramelized, watching carefully so they do not burn.

9. 9

   9. Remove the bay leaf from the rice and fluff the grains with a fork. Remove the bay leaves from the chicken sauce as well.

10. 10

    10. Serve a bed of bay leaf rice, top with the chicken and plenty of tomato-olive sauce, add the sweet fried plantain on the side, and finish with chopped fresh cilantro.