Cuban Roasted Chicken in Annatto-Lime Marinade with Red Bean Rice and Cumin Roasted Squash

Instructions

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   1. Preheat the oven to 220°C / 425°F. In a large bowl, combine the crushed garlic, lime juice, 2 tablespoons (30 ml) olive oil, annatto paste, oregano, 1 teaspoon cumin, 1 1/4 teaspoons salt, black pepper, and brown sugar if using.

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   2. Add the chicken thighs to the marinade and toss well to coat completely. Let rest for 15 minutes at a cool room temperature while you prepare the remaining components.

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   3. Place the squash on a baking sheet. Toss with 1 tablespoon (15 ml) olive oil, 1/2 teaspoon cumin, and 1/4 teaspoon salt. Spread in a single layer.

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   4. Transfer the marinated chicken to another baking sheet or oven-safe pan, arranging it in one layer. Roast the chicken and squash at the same time at 220°C / 425°F for 25 to 30 minutes, stirring the squash halfway through, until the chicken is cooked through and browned and the squash is tender at the edges.

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   5. Meanwhile, heat a medium pot over medium heat. Add 1 tablespoon of the marinade oil left in the bowl, along with half of the onion and half of the green bell pepper. Cook for 4 to 5 minutes until softened.

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   6. Stir in the rice and cook it for 1 minute with the onion and pepper. Add the cooked red beans, their reserved liquid, chicken broth, bay leaf, 1/4 teaspoon salt, and 2 teaspoons of the vinegar. Mix well and bring to a boil.

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   7. Once boiling, reduce the heat to low, cover, and cook the rice for 18 to 20 minutes until tender and the liquid has been absorbed. Turn off the heat and let it rest covered for 5 minutes. Remove the bay leaf and fluff with a fork.

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   8. In a small bowl, combine the remaining onion, remaining green bell pepper, the rest of the vinegar, and a pinch of salt. Let stand for 10 minutes to create a fresh, crunchy garnish.

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   9. Remove the chicken and squash from the oven. If you want deeper color, place the chicken under the broiler for 1 to 2 minutes at 245°C / 475°F, watching closely so it does not burn.

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    10. Serve a base of red bean rice, top with the roasted chicken, and add the cumin squash on the side. Finish with the fresh onion-pepper mixture and chopped cilantro over the top.