Cuban Chicken in Tamarind and Sweet Pepper Sofrito with Yuca Rice and Seared Sweet Plantain

Instructions

1. 1

   1. In a bowl, season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, 1 tsp of the ground cumin, dried oregano, and sour orange juice. Mix well and marinate for 15 minutes in the refrigerator.

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   2. Meanwhile, place the yuca in a small saucepan with enough water to cover it. Bring to a boil, then cook over medium heat until just tender, 10 to 12 minutes. Drain, remove any tough center fiber, and set aside.

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   3. Heat 1 tbsp vegetable oil in a medium pot over medium heat. Add the long-grain rice and toast for 1 minute, stirring. Stir in the cooked yuca, 1/2 tsp salt, and the chicken broth or water. Once boiling, reduce to low, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Turn off the heat and let rest, covered, for 10 minutes.

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   4. In a wide skillet or braiser, heat 1 tbsp vegetable oil over medium-high heat. Add the marinated chicken with its liquid and brown for 3 to 4 minutes per side. Transfer the chicken to a plate.

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   5. In the same skillet, add the remaining 1 tbsp vegetable oil, the white onion, and sweet peppers. Cook for 4 minutes until softened. Add the garlic and cook 30 seconds more.

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   6. Add the tomato, the tamarind paste dissolved in 120 ml (1/2 cup) water, the bay leaf, the remaining 1 tsp ground cumin, and 3/4 tsp salt. Cook for 3 to 4 minutes, stirring, until a juicy, lightly thickened sofrito forms.

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   7. Return the chicken to the skillet along with any collected juices. Cover partially and cook over medium-low heat for 18 to 20 minutes, until the chicken is very tender and reaches a safe internal temperature of 165°F and 74°C.

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   8. While the chicken finishes cooking, heat a griddle or large skillet over medium heat and add a little oil from the pan if desired. Sprinkle the ripe plantains with brown sugar and a pinch of salt, then sear for 2 to 3 minutes per side until golden and caramelized. If you prefer to use the oven, bake them at 400°F and 200°C for 12 to 15 minutes, turning halfway through.

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   9. Fluff the yuca rice with a fork. Remove the bay leaf from the chicken and adjust salt if needed. Add the fresh cilantro to the chicken and gently stir.

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    10. Serve a bed of yuca rice, top with the chicken and plenty of tamarind sofrito, and add the seared sweet plantains on the side.