Cuban Chicken in Mild Peanut Sauce with Garlic Rice and Golden Green-Sweet Plantain

Instructions

1. 1

   In a bowl, combine the chicken with the orange juice, lime juice, 6 minced garlic cloves, oregano, 1 teaspoon cumin, 1 teaspoon salt, and black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   Meanwhile, make the rice. Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add 2 minced garlic cloves and cook for 30 seconds without letting them burn. Add the rice and sauté for 1 minute. Pour in the water and 3/4 teaspoon salt, bring to a boil, reduce the heat, cover, and cook for 18 minutes until the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

3. 3

   Heat 1 tablespoon vegetable oil in a large skillet or braising pan over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Brown the chicken for 3 to 4 minutes per side until lightly colored. Transfer to a plate.

4. 4

   In the same skillet, add the remaining tablespoon of vegetable oil. Cook the onion and Cuban sweet pepper for 4 minutes until softened. Add the tomato puree and the remaining 1/2 teaspoon cumin; cook for 2 minutes, stirring.

5. 5

   Pour in the reserved marinade, 1 cup of the chicken broth, the ground peanuts, and the bay leaf. Stir well until a smooth sauce forms. Return the chicken to the skillet, partially cover, and cook over medium-low heat for 20 minutes, stirring once or twice.

6. 6

   Uncover and add the remaining 1/2 cup chicken broth if the sauce needs loosening. Cook 5 minutes more, until the chicken is fully cooked and reaches an internal temperature of 165°F/74°C. Adjust salt to taste and remove the bay leaf.

7. 7

   For the semi-ripe plantain, heat a clean skillet over medium heat with a little sauce from the chicken or a few drops of oil from the same preparation. Brown the plantain slices for 2 to 3 minutes per side until caramelized and tender.

8. 8

   Fluff the rice with a fork. Serve the garlic rice with the chicken in mild peanut sauce, add the golden plantain on the side, and finish with chopped fresh cilantro.