Cuban Roasted Chicken in Achiote-Orange Marinade with Light Coconut Rice and Crispy Tostones

Instructions

1. 1

   1. In a large bowl, combine the orange juice, lime juice, garlic, achiote paste, cumin, oregano, 1 teaspoon of salt, black pepper, and 1 tablespoon of vegetable oil until you have an even marinade.

2. 2

   2. Add the chicken thighs and coat each piece thoroughly with the marinade. Add half of the sliced onion. Cover and marinate in the refrigerator for 20 minutes.

3. 3

   3. Preheat the oven to 425°F (220°C). Place the chicken with its marinade and onion on a baking tray or oven dish. Roast for 35 to 40 minutes, until the chicken is golden and fully cooked.

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   4. While the chicken roasts, heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add the remaining onion and the bay leaf; cook for 3 to 4 minutes until the onion softens.

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   5. Stir in the long-grain rice and cook for 1 minute, stirring to coat it with the oil. Add the coconut milk, hot water, and 1/2 teaspoon salt. Bring to a boil, then reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Remove the bay leaf and fluff with a fork.

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   6. Cut the green plantains into thick rounds about 1 inch (2.5 cm). Bring water to a boil in a small pot and cook the rounds for 5 minutes. Drain and lightly dry them.

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   7. Heat the remaining 1 tablespoon vegetable oil in a skillet over medium-high heat. Fry the plantain rounds for 2 to 3 minutes per side until they just begin to color. Remove them and carefully flatten them to form tostones.

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   8. Fry the tostones again for 2 to 3 more minutes until crisp and golden. Season them with a pinch of salt.

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   9. Remove the chicken from the oven and let it rest for 5 minutes. Mix the fresh cilantro with the lime zest and scatter over the rice.

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    10. Serve the roasted chicken with the light coconut rice and crispy tostones. Spoon the roasted onion and some of the pan juices over the chicken as well.