Dominican Chicken in Roasted Squash, Cocoa and Oregano Sauce with Vermicelli Rice Pilaf

Instructions

1. 1

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

2. 2

   While the squash roasts, season the chicken thighs with the lime juice, apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon black pepper, dried oregano, dried thyme, ground cumin, and half of the garlic. Let them rest for 10 minutes.

3. 3

   Heat a wide skillet or Dutch oven over medium-high heat. Add 1 tablespoon vegetable oil and brown the chicken skin-side down for 5 to 6 minutes; turn and cook 3 more minutes. Remove the chicken and set aside.

4. 4

   In the same pan, reduce to medium heat. Add the chopped onion, sweet pepper, and remaining garlic. Sauté for 3 to 4 minutes until fragrant. Stir in the tomato paste and unsweetened cocoa powder, and cook for 1 minute, stirring so they lightly toast.

5. 5

   Transfer the roasted squash to a blender with 1 1/2 cups (360 ml) water or chicken broth. Blend until smooth. Pour this mixture into the pan with the sofrito and add the bay leaf. Mix well.

6. 6

   Return the chicken to the pan with the skin facing up. Cover partially and cook over medium-low heat for 25 minutes, until the chicken is fully cooked and tender. If the sauce thickens too much, add a little more of the remaining water or broth. Adjust salt and black pepper.

7. 7

   For the rice pilaf, heat the butter with the remaining 1 tablespoon vegetable oil in a medium pot over medium heat. Add the short dry vermicelli noodles and toast for 2 to 3 minutes until golden, watching carefully so they do not burn.

8. 8

   Add the sliced red onion and sauté for 2 minutes. Stir in the washed and drained long-grain rice and cook for 1 minute to coat the grains. Add 1 1/2 cups (360 ml) of the remaining water or chicken broth and 3/4 teaspoon salt.

9. 9

   When it comes to a boil, reduce the heat to low, cover, and cook for 18 minutes. Turn off the heat and let it rest, covered, for 5 minutes. Then fluff the rice with a fork.

10. 10

    Serve the vermicelli rice pilaf on plates, place the chicken on top or alongside, and spoon over the roasted squash, cocoa, and oregano sauce. Finish with the chopped fresh cilantro.