Dominican Caldero Chicken with Coconut Milk, Golden Pineapple, and Creole Ginger Rice

Instructions

1. 1

   1. In a bowl, combine the chicken with the lime juice, 1 teaspoon of the dried oregano, half of the chopped garlic, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a caldero or wide pot over medium-high heat. Add 1 tablespoon of vegetable oil. Stir in the brown sugar and, as soon as it dissolves and turns amber, add the fresh pineapple. Cook for 2 to 3 minutes until lightly caramelized. Remove the pineapple and set aside.

3. 3

   3. In the same pot, add the remaining tablespoon of vegetable oil. Brown the marinated chicken in a single layer for 3 to 4 minutes per side, until well colored. Work in batches if needed. Remove and set aside.

4. 4

   4. Reduce to medium heat. Add the red onion, Dominican sweet pepper, and the remaining garlic. Sauté for 3 minutes, stirring to lift the browned bits. Add the tomato paste and cook 1 minute more.

5. 5

   5. Pour in the coconut milk and the water for the sauce. Add the remaining dried oregano, the remaining salt, and the remaining black pepper. Return the chicken to the pot along with any juices. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 20 to 25 minutes, until the chicken is tender and reaches an internal temperature of 165°F / 74°C.

6. 6

   6. Add the reserved caramelized pineapple and half of the fresh cilantro. Cook uncovered for 3 to 5 minutes more, until the sauce is lightly thickened and glossy. Adjust salt if needed.

7. 7

   7. While the chicken finishes, make the rice. In a medium saucepan over medium heat, melt the butter. Add the grated fresh ginger and sauté for 30 seconds. Stir in the long-grain white rice and cook for 1 minute to lightly toast it.

8. 8

   8. Add the chicken broth, bay leaf, a pinch of salt, and the remaining fresh cilantro. Bring to a boil, then reduce to low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed and the rice is tender.

9. 9

   9. Remove the bay leaf from the rice and fluff with a fork. Serve the Creole ginger rice alongside the chicken in coconut-pineapple sauce, spooning plenty of onion, sweet peppers, and sauce over each portion.