Cuban Chicken in Sour Orange and Oregano Marinade with Brothy Corn Rice and Golden Sweet Plantain

Instructions

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   1. In a large bowl, mix the sour orange juice with half of the garlic, 1 teaspoon dried oregano, 1/2 teaspoon cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon vegetable oil. Add the chicken thighs and coat well. Marinate for 20 minutes in the refrigerator.

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   2. Meanwhile, prep the vegetables. Reserve half of the onion and half of the green bell pepper for the rice. Keep the other half of the onion and pepper for cooking the chicken. Chop the tomato and cilantro.

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   3. Heat a wide Dutch oven or deep skillet over medium-high heat. Add 1 tablespoon vegetable oil. Remove the chicken from the marinade, reserving the marinade. Brown the chicken for 3 to 4 minutes per side until colored. Remove and set aside.

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   4. In the same pot, lower to medium heat and add the onion reserved for the chicken, the pepper reserved for the chicken, and the remaining garlic. Cook for 4 minutes, stirring, until softened. Add the tomato, bay leaf, remaining cumin, 1/2 teaspoon salt, the remaining black pepper, and cook 3 minutes more.

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   5. Pour the reserved marinade into the sofrito and stir well. Return the chicken to the pot. Cover partially and cook over medium-low heat for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165 °F / 74 °C.

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   6. For the brothy rice, heat another pot over medium heat. Add 1 tablespoon vegetable oil and sauté the onion reserved for the rice and the pepper reserved for the rice for 3 minutes. Add the rinsed rice and sweet corn kernels. Cook for 2 minutes, stirring so the grains are coated with oil.

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   7. Add the hot chicken broth, 1/2 teaspoon salt, and 1/2 teaspoon dried oregano. When it comes to a boil, reduce to medium-low, cover partially, and cook for 18 to 20 minutes until the rice is tender but still brothy. If it needs more liquid, add up to 1/4 cup hot water. Turn off the heat and stir in half of the cilantro.

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   8. For the golden sweet plantain, heat the remaining tablespoon of vegetable oil in a skillet over medium heat. Add the ripe plantain slices and sprinkle with the brown sugar. Cook 2 to 3 minutes per side until golden and caramelized.

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   9. Taste the chicken sauce and adjust with salt if needed. Remove the bay leaf. Serve a base of brothy corn rice, place the chicken and its sauce on top, and finish with the remaining cilantro. Serve with the golden sweet plantain on the side.

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    10. If you want to keep the dish warm before serving, place it in a preheated oven at 200 °F / 95 °C for up to 10 minutes, lightly covered so it does not dry out.