Cuban Chicken in Coffee-Orange Mojo with Toasted Corn Rice

Instructions

1. 1

   In a bowl, combine the orange juice, black coffee, half of the garlic, cumin, oregano, black pepper, and 1 teaspoon of the salt. Add the chicken and toss well. Marinate for 20 minutes in the refrigerator.

2. 2

   Heat 1 tablespoon of the vegetable oil in a wide pot or deep skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade, and brown it for 3 to 4 minutes per side until lightly colored. Transfer to a plate.

3. 3

   In the same pot, add the remaining tablespoon of vegetable oil, the onion, green bell pepper, and the rest of the garlic. Cook for 5 minutes over medium heat, stirring, until softened. Stir in the tomato paste and cook 1 minute more.

4. 4

   Pour in the reserved marinade and chicken broth. Add the bay leaf and green olives. Return the chicken to the pot and bring to a gentle simmer. Lower the heat, partially cover, and cook for 25 minutes, stirring once or twice, until the chicken is tender and reaches an internal temperature of 165°F / 74°C.

5. 5

   Meanwhile, make the rice. In a medium pot, heat a skillet or the same pot over medium heat and add the corn kernels, straight from frozen if using frozen. Toast for 4 to 5 minutes, stirring, until lightly charred in spots.

6. 6

   Add the rinsed white rice and stir with the corn for 1 minute. Pour in the water, add the remaining 1/4 teaspoon salt, and bring to a boil. Reduce to low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed and the rice is tender.

7. 7

   Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and fold in half of the chopped cilantro.

8. 8

   Remove the bay leaf from the chicken. If the sauce seems too thin, cook uncovered for 2 to 4 minutes more until slightly thickened.

9. 9

   Serve the chicken with its sauce over or alongside the toasted corn rice. Finish with the remaining cilantro and the orange zest.