Cuban Creole Chicken in Tomato-Olive Sauce with Yellow Corn Rice and Sweet Fried Plantain

Instructions

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   1. In a bowl, combine the orange juice, lime juice, half of the minced garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken thighs and marinate for 15 minutes in the refrigerator.

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   2. Heat 1 tablespoon vegetable oil in a wide pot or deep skillet over medium-high heat. Remove excess marinade from the chicken and sear it for 3 to 4 minutes per side, until lightly browned. Transfer to a plate.

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   3. In the same pot, add another tablespoon of vegetable oil. Sauté the white onion, green bell pepper, and remaining garlic for 4 to 5 minutes, until fragrant and slightly softened. Stir in the remaining dried oregano, remaining ground cumin, bay leaf, and the rest of the salt and pepper.

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   4. Add the tomato puree, chicken broth, green olives, and white vinegar. Stir well and return the chicken to the pot along with any juices collected on the plate.

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   5. Once the sauce comes to a gentle simmer, reduce the heat, partially cover, and cook for 25 minutes, until the chicken is tender and reaches an internal temperature of 165 °F / 74 °C.

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   6. Meanwhile, make the rice. In a medium saucepan, heat the last tablespoon of vegetable oil over medium heat. Add the long-grain rice and ground turmeric, stirring for 1 minute to lightly toast the rice.

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   7. Add the sweet corn kernels, water, and a pinch of salt taken from the total measured amount. Once boiling, cover, reduce to very low heat, and cook for 18 minutes. Turn off the heat and let rest for 5 minutes before fluffing with a fork.

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   8. In a separate skillet, cook the ripe plantain slices over medium heat for 2 to 3 minutes per side, using a little of the pan fat or a few drops of water if needed, until golden and tender.

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   9. Serve a bed of yellow corn rice, top with the chicken and its tomato-olive sauce, add the golden sweet plantain on the side, and finish with chopped fresh cilantro.