Colombian Chicken in Corozo and Annatto Sauce with Sweet Corn Rice and Roasted Zucchini

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry and season them with 5 g (1 tsp) salt, black pepper, cumin, and 2 g (1 tsp) annatto powder.

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   2. Heat 15 ml (1 tbsp) vegetable oil in a wide skillet or braiser over medium-high heat. Sear the chicken thighs skin-side down for 5 to 6 minutes, then turn and cook 3 minutes more. Remove and set aside.

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   3. In the same skillet, reduce to medium heat and add half of the white onion and half of the garlic. Cook for 3 minutes, add the tomato, and sauté for 5 minutes until juicy and softened.

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   4. Add the corozo pulp, grated panela, apple cider vinegar, chicken broth, bay leaves, and the remaining annatto powder. Stir well, let it simmer for 2 minutes, and adjust salt to taste.

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   5. Return the chicken to the skillet, skin-side up. Cover partially and cook over medium-low heat for 30 minutes, turning once halfway through, until the chicken is tender and the sauce is lightly thickened.

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   6. Meanwhile, heat 7 ml (1/2 tbsp) vegetable oil in a medium saucepan over medium heat. Sauté the scallions, the remaining white onion, and the remaining garlic for 2 minutes. Add the white rice, sweet corn kernels, and 1 g (1/2 tsp) salt; stir for 1 minute.

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   7. Pour the water into the rice pot and bring to a boil. Reduce to low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

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   8. Place the zucchini on a sheet pan and toss with the remaining vegetable oil, lime juice, and 2 g (1/2 tsp) salt. Roast in the preheated oven at 220 °C / 425 °F for 15 to 18 minutes, until tender with browned edges.

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   9. Remove the bay leaves from the corozo sauce. If you want a thicker sauce, simmer the chicken uncovered for 3 to 5 additional minutes.

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    10. Serve a portion of sweet corn rice, top or accompany with one chicken thigh and plenty of corozo sauce, add the roasted zucchini, and finish with chopped fresh cilantro.