Dominican Burnt-Coconut Chicken in Caldero with Annatto Rice and Sweet Plantain Crisps

Instructions

1. 1

   1. In a bowl, season the chicken pieces with lime juice, 1 teaspoon dried oregano, 1 teaspoon salt, black pepper, and half of the garlic. Mix well and let rest for 15 minutes in the refrigerator.

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   2. For the rice, heat 1 tablespoon vegetable oil and the butter in a pot over medium heat. Add half of the red onion and sauté for 2 minutes. Stir in the rice and annatto coloring for 1 minute, then add 360 ml (1 1/2 cups) water and 1/2 teaspoon salt. Once boiling, lower the heat, cover, and cook for 18 to 20 minutes until tender. Keep covered and set aside.

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   3. While the rice cooks, lightly pat the plantain slices dry with paper towels. Heat the additional frying oil to 350°F (175°C) in a small skillet. Fry the slices in batches for 1 to 2 minutes per side until golden. Remove and drain on paper towels; sprinkle with a pinch of salt.

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   4. In a caldero or large deep skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Add the brown sugar and let it turn a deep amber color, 30 to 45 seconds, without fully burning.

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   5. Carefully add the marinated chicken and brown it for 4 to 5 minutes, stirring so it gets coated with the light caramel. Add the remaining red onion, sweet peppers, and the rest of the garlic; sauté for 3 minutes.

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   6. Add the tomato paste, the remaining dried oregano, and the bay leaf. Cook 1 more minute, stirring so the paste lightly toasts.

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   7. Pour in the coconut milk and the remaining 120 ml (1/2 cup) water. Once it comes to a simmer, reduce to medium-low, partially cover, and cook for 22 to 25 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is thick and glossy.

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   8. Stir half of the fresh cilantro into the stew and taste for salt. Cook 1 additional minute to blend the flavors.

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   9. Serve the chicken with plenty of the burnt-coconut sauce alongside the annatto rice. Finish with the remaining fresh cilantro on top and serve the sweet plantain crisps on the side.

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    10. If you want to keep the dish warm before serving, cover it and place it in a 200°F (95°C) oven for up to 10 minutes so the rice does not dry out.