Creole Chicken in Tamarillo-Cacao Sauce with Golden Green Plantain Bolón and Warm Corn Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Season the chicken with 4 g (3/4 tsp) salt, black pepper, ground annatto, half of the minced garlic, and cumin. Mix well and let it rest for 10 minutes while you prepare the rest.

2. 2

   2. Cut the green plantains into large chunks. Cook them in boiling water with a pinch of salt for 18 to 20 minutes, until tender. Drain well.

3. 3

   3. While the plantains cook, heat 1 tbsp oil in a large skillet over medium heat. Brown the chicken for 3 to 4 minutes per side until colored. Transfer it to a baking tray or baking dish and finish cooking for 10 to 12 minutes, or until it reaches 74 °C / 165 °F in the center.

4. 4

   4. In the same skillet, add another 1 tbsp oil. Sauté half of the red onion and the red bell pepper for 4 minutes. Add the remaining garlic and cook for 30 seconds more.

5. 5

   5. Add the chopped tree tomato, cocoa powder, grated panela, chicken broth, and 2 tbsp of the cilantro. Cook over medium heat for 8 to 10 minutes, stirring, until you get a slightly thick sauce. Adjust with a pinch of salt if needed.

6. 6

   6. Mash the hot plantains into a rustic dough. Add the fresh cheese, butter, and 2 tbsp chopped cilantro. Mix and adjust with the remaining salt. Divide the mixture into 4 portions and shape compact bolones.

7. 7

   7. Heat the last 1 tbsp oil in a nonstick skillet over medium heat. Brown the bolones for 2 to 3 minutes on each side until they develop a light crust and golden color.

8. 8

   8. For the warm salad, cook the corn in a pot of boiling water for 3 to 4 minutes if fresh; if thawed, just heat it for 2 minutes. Drain and toss with the remaining red onion, lime juice, and the rest of the cilantro.

9. 9

   9. Serve each plate with one golden bolón, a portion of hot chicken, plenty of tree tomato-cacao sauce on top, and a generous spoonful of warm corn salad on the side.