Creole Chicken in Chontaduro and Lulo Sauce with Sweet Corn Rice and Crispy Green Plantain

Instructions

1. 1

   1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, and annatto. Mix well and let it rest for 15 minutes while you prepare the remaining ingredients.

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   2. For the hogao base, heat a wide pot or deep skillet over medium heat with 15 ml (1 tbsp) vegetable oil. Add the scallions, white onion, and garlic; cook for 4 to 5 minutes until softened. Stir in the tomato and 2 g (1/4 tsp) salt, and cook for 8 minutes, stirring, until thick and saucy.

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   3. Blend the cooked chontaduro pulp with the lulo pulp and 250 ml (1 cup) of the chicken broth until smooth. Pour this mixture into the hogao, add the panela and half of the cilantro, and cook over low heat for 5 minutes.

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   4. In another large skillet, heat the remaining 15 ml (1 tbsp) vegetable oil over medium-high heat. Brown the chicken in batches for 3 to 4 minutes per side, without fully cooking it through. Transfer it to the pot with the sauce.

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   5. Add the remaining 250 ml (1 cup) chicken broth to the pot and cook covered over low heat for 20 minutes, until the chicken is tender and fully cooked. If checking with a thermometer, the thickest part of the chicken should reach 165°F / 74°C. Adjust with the remaining 2 g (1/4 tsp) salt and add the lime juice.

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   6. Meanwhile, make the rice. In a medium saucepan, combine the rice, sweet corn, water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to very low, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 10 minutes; fluff with a fork.

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   7. For the crisp topping, heat the frying oil in a skillet or saucepan to 350°F / 175°C. Toss the green plantain strips with the pre-cooked cornmeal. Fry in batches for 2 to 3 minutes until golden and crisp. Drain on paper towels and season with a pinch of salt.

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   8. Serve a bed of sweet corn rice on each plate. Top with the chicken and plenty of chontaduro-lulo sauce. Finish with the crispy green plantain and the remaining chopped fresh cilantro.

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   9. If you prefer an oven hold to keep the chicken warm before serving, place it in a covered baking dish at 250°F / 120°C for up to 10 minutes, without overcooking.