Dominican Chicken in Roasted Pumpkin, Cocoa and Oregano Sauce with Fluffy Moro Rice

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the pumpkin on a baking tray and toss with 1 tablespoon vegetable oil, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 25 minutes at 425°F / 220°C, until tender with golden edges.

2. 2

   While the pumpkin roasts, season the chicken with the lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and half of the minced garlic. Let it rest for 10 minutes.

3. 3

   Heat a wide pot or Dutch oven over medium-high heat with 1 tablespoon vegetable oil. Brown the chicken for 3 to 4 minutes per side, until nicely colored. Transfer to a plate and set aside.

4. 4

   In the same pot, add the remaining tablespoon of oil for the chicken and sauté half of the red onion and half of the sweet peppers for 3 minutes. Add the remaining half of the garlic, the tomato paste, and the cocoa powder; cook for 1 minute, stirring well.

5. 5

   Transfer the roasted pumpkin to a blender with 1 cup / 240 ml water or chicken stock. Blend until smooth. Pour this mixture into the pot with the sautéed vegetables and add an additional 1/2 teaspoon dried oregano. Return the browned chicken to the pot, cover, and cook over medium-low heat for 20 minutes, until the chicken is fully cooked and tender.

6. 6

   While the chicken cooks, make the moro rice. In another pot, heat 1 tablespoon vegetable oil over medium heat. Sauté the remaining red onion and the remaining sweet peppers for 2 to 3 minutes. Add the bay leaf, white rice, cooked red beans with 1/2 cup / 120 ml of their liquid, 2 cups / 480 ml water or chicken stock, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano. Stir well.

7. 7

   When the moro comes to a boil, reduce the heat to low, cover, and cook for 18 to 20 minutes, until the rice is tender and fluffy. Turn off the heat and let it rest for 5 minutes. Then add half of the fresh cilantro and fluff with a fork.

8. 8

   Uncover the chicken and cook for 3 to 5 minutes more if you want a thicker sauce. Taste and adjust with the remaining salt and pepper if needed. Stir in the remaining fresh cilantro just before serving.

9. 9

   Serve the chicken hot with plenty of roasted pumpkin, cocoa, and oregano sauce alongside the fluffy red bean moro rice. If desired, finish with a little more fresh cilantro on top.