Dominican Chicken in Passion Fruit and Thyme Sauce with Creamy Corn Rice and Crisp Cassava Bread

Instructions

1. 1

   1. Season the chicken with half of the crushed garlic, the oregano, 1 teaspoon salt, 1/2 teaspoon pepper, and the sour orange juice. Let it rest for 15 minutes in the refrigerator.

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   2. Meanwhile, whisk together the passion fruit juice, honey, tomato paste, and 120 ml (1/2 cup) of the water or broth in a bowl until smooth. Set aside.

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   3. Heat 2 tablespoons of oil in a wide skillet or Dutch oven over medium-high heat. Sear the chicken for 4 to 5 minutes per side until nicely browned. Remove and set aside.

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   4. In the same skillet, add the red onion, sweet peppers, remaining garlic, and half of the thyme. Sauté for 3 to 4 minutes. Pour in the reserved passion fruit mixture and scrape the bottom to release the browned bits.

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   5. Return the chicken and any juices to the skillet. Cover partially and cook over medium-low heat for 20 to 25 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F/74°C. If the sauce reduces too much, add a little more of the remaining water or broth.

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   6. For the rice, heat the remaining tablespoon of oil in a medium pot over medium heat. Add the rinsed rice and corn, and sauté for 2 minutes, stirring so the grains are coated.

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   7. Add the coconut milk, the remaining 240 ml (1 cup) water or broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, then reduce to very low heat, cover, and cook for 18 to 20 minutes until the rice is tender.

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   8. Turn off the heat and add the butter, remaining thyme, and half of the cilantro to the rice. Fluff with a fork for a creamy, soft texture.

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   9. Preheat the oven to 375°F/190°C. Place the cassava bread triangles on a tray and bake for 5 to 7 minutes until crisp and lightly golden. You can also toast them in a dry skillet over medium heat for 2 minutes per side.

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    10. Serve a portion of creamy corn rice, place the chicken with plenty of passion fruit sauce on top or alongside, and finish with the remaining cilantro. Serve with the warm crisp cassava bread.