Cuban Chicken in Green Mango Sofrito with Coconut Rice and Red Beans

Instructions

1. 1

   1. In a bowl, season the chicken with 4 g (about 3/4 tsp) salt, black pepper, 1/2 tsp cumin, 1/2 tsp oregano, half of the minced garlic, and the lime juice. Mix well and let rest for 15 minutes.

2. 2

   2. Heat 1 tbsp vegetable oil in a medium pot over medium heat. Add the rice and stir for 1 minute to lightly toast it. Add the coconut milk, water, and 2 g (about 1/2 tsp) salt. Once it comes to a gentle boil, cover, reduce the heat to low, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

3. 3

   3. While the rice cooks, heat 2 tbsp vegetable oil in a wide skillet or braiser over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Transfer the chicken to a plate.

4. 4

   4. In the same skillet, add the onion, green bell pepper, and remaining garlic. Cook over medium heat for 4 minutes, stirring, until the vegetables soften.

5. 5

   5. Add the grated green mango, tomato paste, remaining 1/2 tsp cumin, remaining 1/2 tsp oregano, and the bay leaf. Cook for 3 minutes, stirring, to concentrate the sofrito.

6. 6

   6. Pour in the chicken broth and scrape the bottom of the pan to release the browned bits. Return the chicken to the skillet along with any accumulated juices. Once simmering, lower the heat to medium-low, partially cover, and cook for 20 minutes until the chicken is tender and reaches an internal temperature of 165°F/74°C.

7. 7

   7. In a small saucepan, combine the red beans with 2 to 3 tablespoons of the chicken cooking liquid, the white vinegar, a pinch of salt, and 2 tablespoons of the cooked onion from the sofrito if desired. Cook over low heat for 5 minutes until hot and flavorful.

8. 8

   8. Uncover the chicken and cook 3 to 5 minutes more if you want a slightly thicker sauce. Remove the bay leaf and adjust salt if needed.

9. 9

   9. Fluff the coconut rice with a fork and fold in half of the fresh cilantro. Serve the rice on plates, add the red beans on the side, and top or accompany with the chicken and its green mango sofrito. Finish with the remaining cilantro.