Dominican Creole Rosemary Chicken with Corn Rice and Toasted Casabe

Name: Dominican Creole Rosemary Chicken with Corn Rice and Toasted Casabe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Dominicana
Ingredients: 28 oz chicken thighs, boneless or bone-in; 1/3 cup sour orange juice; 6 cloves garlic; 1 tsp dried oregano; 2 tsp fresh rosemary; 1 1/4 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 1 cup red onion; 1/2 cup Dominican sweet peppers; 1 cup tomato; 2 tbsp tomato paste; 3 cups chicken broth or water; 1 1/4 cups long-grain rice; 3/4 cup sweet corn kernels; 1/4 cup fresh cilantro; 4 oz cassava flatbread; 1 tbsp butter

An original dish inspired by Dominican flavors: chicken thighs browned and simmered with sweet peppers, tomato, sour orange, and fresh rosemary, served over tender corn rice and finished with crisp toasted cassava flatbread.

20 minPrep

45 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g chicken thighs, boneless or bone-in (skinless preferiblemente)
80 ml sour orange juice (for marinar)
18 g garlic (machacado or chopped, divided)
2 g dried oregano
6 g fresh rosemary (chopped fino, divided)
8 g salt (divided, or to taste)
2 g black pepper
45 ml vegetable oil (divided)
120 g red onion (cut in strips finas, divided)
60 g Dominican sweet peppers (chopped)
150 g tomato (chopped)
30 g tomato paste
720 ml chicken broth or water (divided)
240 g long-grain rice (lavado and escurrido)
120 g sweet corn kernels (fresh or congelado)
10 g fresh cilantro (chopped)
120 g cassava flatbread (partido en trozos)
14 g butter (for the casabe tostado)

Nutrition facts

per serving

610 kcal

Calories

35 g

Protein

47 g

Carbs

29 g

Fat

4 g

Fiber

43 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a large bowl, combine the chicken with the sour orange juice, half of the garlic, the oregano, half of the rosemary, 1 teaspoon of the salt, and the black pepper. Marinate for 15 minutes in the refrigerator.
2
2. Heat a wide heavy pot or caldero over medium-high heat. Add 2 tablespoons of the vegetable oil and brown the chicken on both sides, 3 to 4 minutes per side. Remove the chicken and set aside.
3
3. In the same pot, add the remaining red onion, sweet peppers, and the rest of the garlic. Sauté for 3 minutes until the onion softens. Stir in the tomato and tomato paste, and cook 2 minutes more, stirring so the paste lightly caramelizes.
4
4. Return the chicken to the pot along with 240 ml (1 cup) of the chicken broth or water and the rest of the rosemary. Once it reaches a gentle boil, reduce to medium-low heat, cover partially, and cook for 20 to 25 minutes until the chicken is tender and fully cooked.
5
5. While the chicken simmers, make the rice. In a separate saucepan, heat the remaining tablespoon of vegetable oil over medium heat. Add half of the reserved red onion from the total if you set some aside while slicing, or take 2 tablespoons of the chicken sofrito from the pot and transfer it to the saucepan. Add the rice and toast it for 1 minute.
6
6. Add the sweet corn, 480 ml (2 cups) of the chicken broth or water, and 1/4 teaspoon salt. Bring to a boil, reduce to very low heat, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and add the fresh cilantro. Fluff with a fork.
7
7. For the toasted casabe, preheat the oven to 190°C / 375°F. Place the cassava flatbread pieces on a tray, spread with butter, and bake for 6 to 8 minutes until crisp and lightly golden.
8
8. Check the chicken sauce; if you want it a bit thicker, simmer uncovered for 3 to 5 more minutes. Adjust salt to taste.
9
9. Serve a bed of corn rice, top with the chicken and its onion, sweet pepper, tomato, and rosemary sauce, and add the crisp toasted casabe on the side.
10
10. If reheating, warm the dish until hot in a skillet over medium heat or in the oven at 175°C / 350°F for 10 to 12 minutes.

Chef tips

For deeper flavor, marinate the chicken for up to 2 hours. If using bone-in chicken, the stew will be richer and may need 5 extra minutes of cooking.

Substitutions

You can replace sour orange juice with a mix of 2 parts orange juice and 1 part lime juice. Fresh rosemary can be replaced with 1 additional teaspoon dried rosemary. The butter on the casabe can be swapped for vegetable oil if you want to avoid dairy.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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