Cuban Chicken in Warm Sour Orange Escabeche with Cilantro Rice and Seared Plantain

Instructions

1. 1

   1. In a bowl, combine the sour orange juice, half of the minced garlic, dried oregano, ground cumin, black pepper, and 4 g (3/4 tsp) of the salt. Add the chicken and marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, rinse the long-grain white rice until the water runs clearer. Set aside.

3. 3

   3. Heat a medium pot over medium heat and add the butter with 15 ml (1 tbsp) olive oil. Add the rice and sauté for 2 minutes, stirring. Pour in 720 ml (3 cups) water and 2 g (1/4 tsp) salt. Once boiling, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed.

4. 4

   4. Remove the rice from the heat and let it rest, covered, for 10 minutes. Fluff with a fork and stir in the chopped fresh cilantro. Keep warm.

5. 5

   5. Preheat a large skillet or wide braiser over medium-high heat. Add 15 ml (1 tbsp) olive oil. Remove the chicken from the marinade, reserving the marinade, and brown it for 3 to 4 minutes per side until colored. The final internal temperature of the chicken must reach 165°F/74°C. Transfer to a plate.

6. 6

   6. In the same skillet, add the remaining olive oil. Sauté the white onion and red bell pepper for 5 minutes. Add the remaining minced garlic and the bay leaf, and cook 30 seconds more.

7. 7

   7. Pour in the reserved marinade, white vinegar, brown sugar, and chicken broth. Cook for 2 minutes, stirring to combine.

8. 8

   8. Return the chicken to the skillet, lower to medium-low heat, cover partially, and cook for 12 to 15 minutes, until the sauce is lightly glossy and the chicken reaches 165°F/74°C.

9. 9

   9. While the chicken finishes cooking, heat a nonstick skillet over medium heat. Add the ripe plantains and sear for 2 to 3 minutes per side until golden. Sprinkle with ground cinnamon and a pinch of the remaining salt at the end of cooking.

10. 10

    10. Remove the bay leaf from the sauce. Serve a base of cilantro rice, top with the chicken plus the escabeche onion and pepper, and add the seared plantains on the side.