Cuban Garlic-Lime Chicken with Creamy Pumpkin Rice and Quick Pickled Cucumber

Instructions

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   1. In a bowl, combine the chicken with 4 grated garlic cloves, 30 ml (2 tbsp) lime juice, 15 ml (1 tbsp) olive oil, 2 g (3/4 tsp) cumin, oregano, 5 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Let it marinate for 15 minutes at a cool room temperature or up to 30 minutes in the refrigerator.

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   2. Preheat the oven to 220 °C / 425 °F.

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   3. For the quick pickled cucumber, toss the cucumber with 30 ml (2 tbsp) lime juice, 30 ml (2 tbsp) white vinegar, sugar, 1 g (1/8 tsp) salt, and a pinch of black pepper. Add 2 tablespoons of the chopped onion, mix well, and set aside while you cook the rest.

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   4. Heat a large oven-safe skillet or shallow pot with 15 ml (1 tbsp) olive oil over medium-high heat. Sear the marinated chicken for 2 to 3 minutes per side. Transfer to a tray, or keep it in the same skillet if oven-safe, and roast for 12 to 15 minutes at 220 °C / 425 °F until fully cooked. Reserve covered.

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   5. In a medium pot, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Cook the remaining onion, green bell pepper, and 2 chopped garlic cloves for 4 to 5 minutes, until softened.

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   6. Add the remaining cumin, bay leaf, tomato puree, and pumpkin. Cook for 3 minutes, stirring so the pumpkin absorbs the sofrito flavors.

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   7. Stir in the rice for 1 minute. Pour in the hot chicken broth, add 3 g (1/2 tsp) salt, and bring to a gentle boil.

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   8. Once boiling, reduce to medium-low heat, cover partially, and cook for 18 to 20 minutes, stirring once or twice, until the rice is tender and creamy and the pumpkin is nearly melting. Remove the bay leaf.

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   9. Slice the chicken into thick strips or serve the pieces whole over the creamy pumpkin rice. Sprinkle the chopped fresh parsley over the top.

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    10. Serve immediately with the quick pickled cucumber on the side, using a little of its pickling juice over the plate if desired.