Dominican Chicken in Roasted Pumpkin, Lime and Oregano Sauce with Toasted Noodle Rice

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the pumpkin on a sheet pan and toss with 1 tablespoon vegetable oil, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 25 minutes at 425°F / 220°C, until tender with browned edges.

2. 2

   While the pumpkin roasts, marinate the chicken with 3 minced garlic cloves, 2 tablespoons lime juice, 1 teaspoon dried oregano, the cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 15 minutes.

3. 3

   For the sauce, transfer the roasted pumpkin to a blender with the coconut milk, 1 cup chicken broth, and the tomato paste. Blend until smooth and set aside.

4. 4

   Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the marinated chicken for 6 to 8 minutes, turning to sear both sides. Remove and reserve.

5. 5

   In the same skillet, add the remaining 1 tablespoon vegetable oil and the butter. Sauté half of the red onion, the sweet peppers, and the remaining 3 garlic cloves for 3 minutes. Add 1 teaspoon dried oregano and cook 30 seconds more.

6. 6

   Pour the blended pumpkin sauce into the skillet, add the remaining 1/2 cup chicken broth, stir well, and return the chicken to the pan. Cover and cook over medium-low heat for 18 minutes, until the chicken is fully cooked and the sauce thickens slightly.

7. 7

   Add 2 more tablespoons lime juice and half of the chopped cilantro to the sauce. Taste and adjust with the remaining salt and black pepper if needed. Keep warm over low heat.

8. 8

   For the toasted noodle rice, use a clean medium pot. Melt the measured butter if not already used with the rice setup, and add a little oil if needed to prevent sticking. Add the broken noodles and cook, stirring constantly, for 2 to 3 minutes until deep golden brown but not burnt.

9. 9

   Stir in the remaining red onion and cook for 2 minutes. Add the rinsed rice and stir for 1 minute to lightly toast it. Pour in the water and 1 cup chicken broth, add 1/4 teaspoon salt, stir once, and bring to a boil.

10. 10

    When the liquid falls to the level of the rice, cover the pot and cook over very low heat for 18 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork and fold in the remaining chopped cilantro.

11. 11

    Serve a bed of toasted noodle rice and top with the chicken and plenty of roasted pumpkin, lime, and oregano sauce.