Dominican Sour Orange Garlic Chicken with Creamy Pigeon Pea Moro

Instructions

1. 1

   In a large bowl, mix the sour orange juice, garlic, dried oregano, ground cumin, black pepper, 1 teaspoon of the salt, and 1 tablespoon of the vegetable oil. Add the chicken thighs and toss well to coat. Marinate for 20 minutes at a cool room temperature or up to 8 hours refrigerated.

2. 2

   Heat a wide pot or deep skillet over medium-high heat. Add the remaining 1 tablespoon vegetable oil. Lift the chicken from the marinade, letting the excess drip off, and brown it for 3 to 4 minutes per side until nicely colored. Transfer the chicken to a plate and set aside.

3. 3

   In the same pot, add the red onion, cubanela pepper, and the remaining 1/4 teaspoon salt. Sauté for 4 minutes until softened. Stir in the tomato paste and cook for 1 minute, stirring so it lightly caramelizes.

4. 4

   Pour in the coconut milk and hot water, then add the bay leaf, cooked pigeon peas, and green olives. Stir well and let it come to a gentle boil for 2 minutes.

5. 5

   Add the rinsed long-grain rice and stir once to distribute it. Place the browned chicken on top of the rice along with any juices collected on the plate.

6. 6

   When the liquid returns to a boil, reduce the heat to low, cover the pot, and cook for 20 minutes without uncovering, until the rice is tender and the chicken is fully cooked. The internal temperature of the chicken should reach 165°F / 74°C.

7. 7

   Turn off the heat and let it rest, covered, for 5 minutes. Remove the bay leaf, gently fluff the moro with a fork, and finish with the chopped fresh cilantro over the top.

8. 8

   Serve hot, making sure each plate gets chicken, creamy pigeon pea moro, olives, and cilantro for a balanced finish.