Creole Chicken in Guava-Achiote Sauce with Sweet Corn Rice

Instructions

1. 1

   1. Season the chicken thighs with 4 g (3/4 tsp) of the salt, the black pepper, 2 g (1 tsp) of the ground annatto, and the cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a deep skillet or wide pot, heat 15 ml (1 tbsp) of vegetable oil over medium heat. Brown the chicken skin-side down for 5 to 6 minutes, then on the other side for 3 to 4 minutes until nicely colored. Remove and set aside.

3. 3

   3. In the same skillet, add the remaining 15 ml (1 tbsp) of vegetable oil if needed. Add the white onion, scallions, and garlic. Cook for 3 minutes, stirring, until slightly softened.

4. 4

   4. Add the chopped tomato, the remaining ground annatto, and a pinch of the remaining salt. Cook for 5 minutes until it forms a juicy base.

5. 5

   5. Add the guava paste, 240 ml (1 cup) of hot water, the vinegar, and the bay leaves. Stir until the guava paste dissolves and forms a smooth sauce.

6. 6

   6. Return the chicken to the skillet with any collected juices. Cover and cook over low heat for 25 minutes, turning once halfway through, until the chicken is fully cooked and reaches an internal temperature of 165 °F / 74 °C.

7. 7

   7. Meanwhile, make the rice. In a medium saucepan, melt the butter over medium heat. Add half of the chopped cilantro and the white rice. Cook for 1 minute, stirring to coat the grains.

8. 8

   8. Add the sweet corn, 120 ml (1/2 cup) of hot water, and the rest of the salt. Once it comes to a boil, cover the pot and cook over low heat for 15 minutes, or until the rice is tender and the liquid has been absorbed.

9. 9

   9. Turn off the heat for the rice and let it rest, covered, for 5 minutes. Fluff with a fork, then stir in the remaining chopped cilantro.

10. 10

    10. If you want a thicker sauce for the chicken, uncover the skillet and cook for 3 to 5 more minutes until slightly reduced. Remove the bay leaves.

11. 11

    11. Serve the chicken hot with plenty of guava-annatto sauce alongside the sweet corn rice.

12. 12

    12. If you prefer to finish the chicken in the oven, place it in an oven-safe baking dish with the sauce and bake covered at 375 °F / 190 °C for 20 minutes, still checking that it reaches 165 °F / 74 °C at the center.