Creole Chicken in Passion Fruit and Sweet Pepper Sauce with Light Coconut Rice and Roasted Squash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, mix the chicken with 4 g salt, black pepper, cumin, and annatto powder until all pieces are evenly coated.

2. 2

   Place the squash on a baking tray and toss with 15 ml (1 tbsp) vegetable oil, 2 g salt, and lime juice. Roast for 30 to 35 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.

3. 3

   Meanwhile, heat a medium pot over medium heat. Add 5 ml (1 tsp) vegetable oil and sauté half of the white onion with half of the garlic for 2 minutes. Add the white rice and stir for 1 minute to lightly toast it.

4. 4

   Pour in the coconut milk, water, and 60 ml (1/4 cup) chicken stock into the rice. Add 1 g salt, cover, and cook over low heat for 16 to 18 minutes, until the liquid is absorbed. Turn off the heat and let it rest covered for 10 minutes.

5. 5

   Heat a large skillet or shallow pot over medium-high heat. Add the remaining vegetable oil and brown the chicken for 4 to 5 minutes per side, until the skin is deeply golden. Remove the chicken and set aside.

6. 6

   In the same skillet, reduce to medium heat and add the remaining white onion, scallions, remaining garlic, and sweet pepper. Cook for 4 minutes, scraping the bottom to release the browned bits.

7. 7

   Add the tomato and cook for 5 minutes until it forms a thick hogao. Stir in the passion fruit pulp, grated panela, the remaining 180 ml (3/4 cup) chicken stock, and half of the fresh cilantro. Mix well and bring to a gentle simmer for 2 minutes.

8. 8

   Return the chicken to the skillet, skin side up. Cover and cook over medium-low heat for 20 minutes, or until the chicken is fully cooked and the sauce has reduced slightly.

9. 9

   Uncover and cook 5 minutes more to thicken the sauce. Taste and adjust with the remaining salt if needed.

10. 10

    Fluff the coconut rice with a fork and mix in a little of the remaining fresh cilantro. Serve a portion of the light coconut rice with roasted squash on the side, place the chicken over or next to it, and spoon over the passion fruit and sweet pepper sauce. Finish with the rest of the fresh cilantro.