Creole Chicken in Corozo-Coconut Sauce with Bijao Rice and Golden Semi-Ripe Plantain

Instructions

1. 1

   1. Season the chicken thighs with 5 g (3/4 tsp) salt, black pepper, and cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a wide pot or deep skillet over medium-high heat with 15 ml (1 tbsp) achiote oil. Brown the chicken skin-side down for 5 to 6 minutes, then 3 minutes on the other side, until nicely colored. Remove and set aside.

3. 3

   3. In the same pot, reduce to medium heat and add the white onion, scallions, garlic, and red bell pepper. Cook for 4 minutes, stirring. Add the tomato and cook 5 more minutes until a thick hogao forms.

4. 4

   4. Stir in the corozo pulp, coconut milk, chicken broth, panela, and 2 g (1/2 tsp) salt. Mix well and let it simmer gently for 2 minutes.

5. 5

   5. Return the chicken to the pot, skin side up. Cover partially and cook over medium-low heat for 30 minutes, until the chicken is tender and the sauce has reduced slightly. If you want to verify doneness by temperature, the center of the chicken should reach 165°F/74°C.

6. 6

   6. Meanwhile, make the rice. In a medium saucepan, heat the remaining 15 ml (1 tbsp) achiote oil over medium heat. Add the rice and sauté for 2 minutes. Add the water, 1 g (1/4 tsp) salt, and the bijao leaf.

7. 7

   7. Once the rice comes to a boil, reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and let it rest for 10 minutes. Remove the bijao leaf and fluff the rice with a fork.

8. 8

   8. For the semi-ripe plantain, heat a skillet over medium heat with the butter. Add the plantain and cook for 3 minutes per side until golden and tender. Add the lime juice during the last minute and toss lightly to glaze.

9. 9

   9. Uncover the chicken, add the cilantro, and cook 2 more minutes to perfume the sauce. Taste and adjust salt if needed.

10. 10

    10. Serve a bed of bijao rice, place the chicken on top or alongside with plenty of corozo sauce, and accompany with the golden semi-ripe plantain.