Dominican Chicken in Auyama, Cacao and Sweet Pepper Sauce with Fluffy Cilantro Rice

Instructions

1. 1

   1. In a bowl, combine the chicken with the garlic, oregano, lime juice, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Let it marinate for 15 minutes in the refrigerator, ideally at 40 °F / 4 °C.

2. 2

   2. Meanwhile, heat a medium pot over medium heat. Add 15 ml (1 tbsp) vegetable oil, add the white rice, and toast it for 1 minute, stirring constantly. Add the water, 2 g (1/4 tsp) salt, and half of the fresh cilantro. When it comes to a boil, reduce the heat to low, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

3. 3

   3. Heat a wide skillet or Dutch oven over medium-high heat. Add the remaining 15 ml (1 tbsp) vegetable oil and brown the marinated chicken for 5 to 7 minutes, stirring to sear it on all sides. Transfer the chicken to a plate and set aside.

4. 4

   4. In the same skillet, add the red onion and sweet peppers. Sauté for 3 minutes until softened. Add the tomato paste and cook 1 minute more to deepen its flavor.

5. 5

   5. Add the auyama squash, chicken broth, unsweetened cocoa powder, bay leaf, the remaining 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Stir well and bring to a gentle boil.

6. 6

   6. Return the chicken to the skillet, cover partially, and cook over medium-low heat for 18 to 20 minutes, until the auyama is very tender and the chicken reaches a safe internal temperature of 165 °F / 74 °C.

7. 7

   7. Remove the bay leaf. Using a wooden spoon, mash part of the auyama directly in the skillet to thicken the sauce in a rustic way. Add the remaining fresh cilantro and cook 1 additional minute.

8. 8

   8. Serve the chicken hot with the auyama, cocoa, and sweet pepper sauce over or alongside the fluffy cilantro rice.