Cuban Chicken in Mild Sour Orange Escabeche with Bay Leaf Rice and Peppers

Instructions

1. 1

   1. Season the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and oregano. Add the sour orange juice, half of the chopped garlic, and the white vinegar. Mix well and marinate for 15 minutes in the refrigerator.

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   2. Heat a large skillet or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and brown the drained chicken for 3 to 4 minutes per side, until lightly colored. Remove and set aside. Discard any remaining raw marinade.

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   3. In the same skillet, reduce to medium heat and add the onion, red bell pepper, the remaining garlic, and the bay leaf. Cook for 5 to 6 minutes, stirring, until the onion is soft and lightly translucent.

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   4. Return the chicken to the skillet and add the chicken broth. Once gently simmering, reduce the heat to low, partially cover, and cook for 20 to 25 minutes, until the chicken is tender and reaches a safe internal temperature of 165°F / 74°C.

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   5. Meanwhile, make the rice. In a medium saucepan, heat 1 tablespoon olive oil and the butter over medium heat. Add the green bell pepper and sauté for 2 minutes. Stir in the rinsed rice and cook for 1 minute, stirring to coat the grains.

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   6. Add the water, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the remaining bay leaf. Bring to a boil, then reduce to very low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed.

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   7. Remove the rice from the heat and let it rest, covered, for 5 minutes. Remove the bay leaf and fluff with a fork.

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   8. If you want a slightly more concentrated sauce for the chicken, cook uncovered for 3 to 5 more minutes over medium heat until the mild escabeche reduces slightly.

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   9. Serve the bay leaf pepper rice on plates, top with the chicken, onions, and red peppers, and finish with the chopped fresh cilantro.