Cuban Chicken with Roasted Garlic-Lime Sofrito, Loose Moro Rice, and Oregano Roasted Squash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Wrap 8 garlic cloves in a small piece of aluminum foil with 1 teaspoon olive oil. Place the squash on a sheet pan and toss it with 1 tablespoon olive oil, 1 teaspoon oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast the squash and the garlic packet for 30 minutes, turning the squash halfway through.

2. 2

   Drizzle the chicken with 2 tablespoons of the lime juice and season it with 1 teaspoon salt, 1 teaspoon oregano, the remaining 1/2 teaspoon cumin, and 1/4 teaspoon black pepper. Let it rest for 10 minutes while you start the rice.

3. 3

   In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the onion and half of the green bell pepper. Cook for 4 minutes until softened. Stir in the rice and bay leaf for 1 minute, then add the black beans with 120 ml / 1/2 cup of their cooking liquid and the water or chicken broth. Add 1/2 teaspoon salt, bring to a boil, reduce to very low heat, cover, and cook for 18 minutes. Turn off the heat and let it rest covered for 10 minutes.

4. 4

   While the rice cooks, heat a large skillet over medium-high heat with the remaining teaspoon of olive oil. Brown the chicken for 3 to 4 minutes per side until nicely colored. Transfer it to a plate.

5. 5

   In the same skillet, reduce to medium heat and add the remaining onion, the remaining green bell pepper, and the 4 chopped garlic cloves. Cook for 5 minutes, stirring, until the vegetables are tender and fragrant.

6. 6

   Remove the roasted garlic from the oven, squeeze out the pulp, and stir it into the skillet with the vegetables. Add the remaining 2 tablespoons lime juice and the white vinegar. Cook for 1 minute, scraping the bottom of the skillet to incorporate all the browned bits.

7. 7

   Return the chicken to the skillet along with any accumulated juices. Add 60 ml / 1/4 cup water, partially cover, and cook for 12 to 15 minutes over medium-low heat, until the chicken is fully cooked and reaches an internal temperature of 74 °C / 165 °F.

8. 8

   Fluff the moro rice with a fork and remove the bay leaf. Taste and adjust salt if needed. Check the roasted squash and bake it 5 minutes longer at 220 °C / 425 °F if you want more browned edges.

9. 9

   Serve a bed of fluffy moro rice, top with the chicken and its roasted garlic sofrito, and add the oregano squash on the side. Finish with the chopped fresh parsley and some of the skillet sauce spooned over the top.