Cuban Chicken in Tomato-Olive Sofrito with Green Plantain Rice

Instructions

1. 1

   In a bowl, combine the chicken with the orange juice, lime juice, half of the chopped garlic, 1 teaspoon of cumin, 1/2 teaspoon of oregano, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   Heat 1 tablespoon olive oil in a wide skillet or Dutch oven over medium-high heat. Once hot, brown the marinated chicken for 2 to 3 minutes per side. Remove and set aside.

3. 3

   In the same pan, add another tablespoon of olive oil. Add the onion, green bell pepper, and remaining garlic. Cook for 5 minutes until the vegetables are softened and fragrant.

4. 4

   Add the crushed tomato, bay leaf, green olives, capers, white vinegar, remaining cumin, remaining oregano, remaining salt, and remaining black pepper. Cook for 3 minutes, stirring to blend the sofrito.

5. 5

   Return the chicken to the pan along with any juices. Reduce the heat to medium-low, cover, and cook for 25 to 30 minutes, until the chicken is very tender and reaches a minimum internal temperature of 165 °F / 74 °C.

6. 6

   Meanwhile, make the rice. In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the diced green plantain and sauté for 4 to 5 minutes until lightly golden around the edges.

7. 7

   Add the rinsed rice to the saucepan with the green plantain and stir for 1 minute to coat the grains well with the oil.

8. 8

   Pour in the water or chicken broth, bring to a boil, reduce to very low heat, cover, and cook for 18 minutes. Turn off the heat and let it rest, covered, for 5 minutes.

9. 9

   Remove the bay leaf from the chicken. Fluff the rice with a fork and mix in the chopped fresh cilantro.

10. 10

    Serve the chicken with plenty of sofrito over the green plantain rice and finish with lime zest, if using.