Cuban Braised Chicken in Tamarind-Cumin Mojo with Sesame Rice and Golden Squash

Instructions

1. 1

   1. In a large bowl, combine the chicken with the crushed garlic, sour orange juice, tamarind paste, 1 tablespoon vegetable oil, cumin, oregano, 1 teaspoon salt, and black pepper. Marinate for 20 minutes in the refrigerator.

2. 2

   2. Meanwhile, place the white rice and water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce to very low, cover, and cook for 18 minutes until the liquid is absorbed.

3. 3

   3. Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Set aside.

4. 4

   4. Heat 1 tablespoon vegetable oil in a wide skillet or braising pan over medium-high heat. Sear the marinated chicken for 2 to 3 minutes per side; work in batches if needed. Remove and reserve the chicken, keeping the marinade.

5. 5

   5. In the same pan, add the white onion and cook for 4 minutes until softened. Add the reserved marinade, chicken broth, bay leaf, and green olives. Stir well and return the chicken to the pan.

6. 6

   6. Once gently simmering, reduce to medium-low heat, partially cover, and cook for 22 to 25 minutes, until the chicken is tender and fully cooked and the sauce has thickened slightly. If checking with a thermometer, the thickest part of the chicken should reach 165 °F / 74 °C.

7. 7

   7. While the chicken finishes cooking, heat the remaining tablespoon of vegetable oil in another skillet over medium heat. Add the squash, brown sugar, and the final pinch of salt. Cook for 10 to 12 minutes, stirring occasionally, until the squash is golden outside and tender inside.

8. 8

   8. Uncover the cooked rice, fluff with a fork, and mix in the toasted sesame seeds.

9. 9

   9. Remove the bay leaf from the chicken and adjust salt if needed. Serve the chicken with plenty of sauce alongside the sesame rice and golden squash. Finish with chopped fresh cilantro on top.