Dominican Chicken with a Hint of Coffee, Mashed Sweet Potato, and Quick Pickled Onion

Instructions

1. 1

   In a bowl, season the chicken with 60 ml (1/4 cup) sour orange juice, half of the garlic, the oregano, cumin, black pepper, and 4 g (3/4 tsp) salt. Mix well and let it rest for 15 minutes in the refrigerator.

2. 2

   Meanwhile, make the quick pickled onion: combine half of the red onion, thinly sliced, with the apple cider vinegar, brown sugar, 60 ml (1/4 cup) sour orange juice, and 1 g (1/4 tsp) salt. Press the onion lightly with clean hands or a spoon, and let it sit for at least 15 minutes.

3. 3

   Place the sweet potato in a medium pot with enough water to cover and add 2 g (1/2 tsp) salt. Bring to a boil and cook over medium heat for 15 to 18 minutes, until very tender. Drain well.

4. 4

   Mash the hot sweet potato with the butter and, if needed, add 15 to 30 ml (1 to 2 tbsp) water to create a rustic, smooth mash. Cover and keep warm.

5. 5

   Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat. Brown the chicken for 3 to 4 minutes per side, until it develops color. It does not need to be fully cooked at this stage. Remove and set aside.

6. 6

   In the same pan, add the chopped red onion, sweet peppers, and remaining garlic. Cook for 3 minutes, stirring, until the onion softens. Stir in the tomato paste and cook 1 minute more.

7. 7

   Pour in the strong black coffee and scrape the bottom of the pan to loosen the browned bits. Add the chicken broth and bay leaf, mix well, and return the chicken to the pan along with any juices.

8. 8

   When it reaches a gentle simmer, reduce to medium-low heat, cover partially, and cook for 20 to 25 minutes, until the chicken is tender and reaches an internal temperature of 165°F / 74°C.

9. 9

   Uncover and cook 5 minutes more so the sauce thickens slightly. Taste and adjust with the remaining salt if needed. Remove the bay leaf.

10. 10

    Serve a bed of mashed sweet potato on each plate, spoon the chicken and sauce over the top, and finish with the drained quick pickled onion and chopped fresh cilantro.