Dominican Skillet Chicken with Sesame, Lime and Cabbage, served with Light Coconut Rice

Instructions

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   1. In a bowl, combine the chicken with half of the garlic, the oregano, 1 teaspoon of the salt, black pepper, and 2 tablespoons of the lime juice. Marinate for 15 minutes in the refrigerator.

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   2. For the rice, place a medium pot over medium heat with 1 tablespoon of the oil. Add the rinsed rice and sauté for 1 minute, stirring. Add the light coconut milk, 1 1/2 cups water, and 1/2 teaspoon salt. Once it boils, reduce to low, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

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   3. While the rice cooks, heat a large deep skillet or Dutch oven over medium-high heat with the remaining 1 tablespoon oil. Add the marinated chicken in a single layer and brown for 3 to 4 minutes per side until nicely colored.

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   4. Add the red onion, sweet peppers, and remaining garlic. Sauté for 3 minutes until the onion softens slightly.

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   5. Stir in the tomato paste and cook for 1 minute so it caramelizes slightly. Add 1/2 cup water, mix well, and lower the heat to medium. Cover and cook for 12 to 15 minutes, stirring once, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C.

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   6. Uncover the pan and add the cabbage. Cook for 4 to 6 minutes, tossing with tongs, until the cabbage wilts but still keeps some texture.

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   7. Add the toasted sesame seeds and the remaining 2 tablespoons lime juice. Cook 1 minute more to bring the flavors together. Taste and adjust salt if needed.

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   8. Fold the fresh cilantro into the rested coconut rice. Serve the chicken and cabbage mixture over or beside the rice. Finish with extra sesame seeds if desired and serve with toasted cassava flatbread.

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   9. If you want the cassava flatbread extra crisp, toast it in a preheated oven at 350°F / 175°C for 4 to 5 minutes before serving.