Dominican Creole Chicken in Auyama Pumpkin-Cacao Sauce with Two-Tone Plantain Tostones

Instructions

1. 1

   1. In a bowl, season the chicken with the lime juice, 4 crushed garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and let rest for 15 minutes in the refrigerator.

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   2. Meanwhile, place the green plantain and firm ripe plantain slices in a bowl with the water and sea salt for 10 minutes. Drain and pat very dry with kitchen towels.

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   3. Heat 2 tablespoons vegetable oil in a wide skillet or Dutch oven over medium-high heat. Sear the chicken for 3 to 4 minutes per side until nicely browned. Remove and set aside on a plate.

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   4. In the same pan, reduce to medium heat and add the remaining 1 tablespoon vegetable oil, red onion, Dominican sweet peppers, and the 2 chopped garlic cloves. Cook for 4 minutes, stirring, until softened.

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   5. Add the tomato paste, Dominican pumpkin, and the remaining 1/2 teaspoon dried oregano. Cook for 2 minutes to deepen the flavor. Stir in the chicken broth, unsweetened cocoa powder, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper.

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   6. Return the chicken to the pan. Once gently simmering, partially cover and cook over medium-low heat for 20 to 25 minutes, until the pumpkin is very tender and the chicken reaches an internal temperature of 165°F and 74°C.

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   7. Remove the chicken briefly. Blend the pumpkin sauce directly in the pan with an immersion blender, or carefully transfer it to a blender and process until smooth. Return the sauce to the pan if needed.

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   8. Return the chicken to the sauce and cook for 3 more minutes over low heat so it absorbs the flavors. Stir in half of the chopped fresh cilantro and adjust salt if needed.

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   9. For the tostones, heat additional oil in a deep skillet or fryer to 325°F and 163°C. Fry the green and ripe plantain slices in batches for 3 to 4 minutes, until tender but not too brown. Drain on paper towels.

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    10. Flatten each slice with a tostonera or the bottom of a glass. Raise the oil temperature to 375°F and 190°C, then fry again for 2 to 3 minutes until golden and crisp. Drain and season with a pinch of salt.

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    11. Serve the chicken covered with the pumpkin-cacao sauce, sprinkle with the remaining fresh cilantro, and accompany with the hot green-and-ripe plantain tostones.