Dominican Caribbean Rosemary Chicken with Creamy Pumpkin Rice and Green Plantain Shavings

Instructions

1. 1

   1. In a large bowl, combine the chicken with the sour orange juice, half of the garlic, half of the sweet peppers, half of the red onion, 1 tablespoon fresh rosemary, dried oregano, 1 teaspoon salt, black pepper, and 1 tablespoon vegetable oil. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add the pumpkin, the remaining garlic, and half of the remaining red onion. Sauté for 4 to 5 minutes until the pumpkin starts to soften.

3. 3

   3. Stir the long-grain rice into the pumpkin mixture and cook for 1 minute to lightly toast it. Pour in 2 1/2 cups (600 ml) of the chicken broth, add 1/2 teaspoon salt, and bring to a boil.

4. 4

   4. Once boiling, reduce to medium-low heat, partially cover, and cook for 18 to 20 minutes, stirring twice during cooking so some of the pumpkin breaks down and makes the rice creamy. If it needs more moisture, add the water gradually. At the end, stir in the butter and fresh cilantro. Keep covered and reserve.

5. 5

   5. Heat a wide skillet or heavy pan over medium-high heat with the remaining 1 tablespoon vegetable oil. Add the chicken along with its marinade and brown for 4 minutes per side.

6. 6

   6. Add the remaining sweet peppers, the remaining red onion, the remaining 1/2 cup (120 ml) chicken broth, and the remaining 1 tablespoon fresh rosemary. Cook over medium heat for 12 to 15 minutes, stirring occasionally, until the sauce reduces slightly and the chicken reaches a safe internal temperature of 165°F / 74°C.

7. 7

   7. Using a peeler or knife, shave the green plantain into thin strips. In a small skillet, heat some of the pan oil if enough remains or use a shallow layer of the cooking oil over medium heat. Fry or sauté the plantain shavings for 2 to 3 minutes until golden and crisp; season with a pinch of salt.

8. 8

   8. Serve a base of creamy pumpkin rice, top with the chicken and its onion, sweet pepper, and rosemary sauce, and finish with the crispy green plantain shavings.