Dominican Chicken in Guava and Sweet Pepper Sauce with Gentle Coconut Rice and Beans

Instructions

1. 1

   1. Season the chicken with 1 teaspoon of salt, black pepper, oregano, cumin, half of the chopped garlic, and 1 tablespoon of lime juice. Mix well and let rest for 15 minutes in the refrigerator.

2. 2

   2. In a medium pot with a lid, heat 1 tablespoon of oil over medium heat. Add half of the red onion and sauté for 2 minutes. Stir in the rice, red beans, coconut milk, water or light broth, 1/2 teaspoon salt, and the bay leaf. Once it comes to a boil, reduce to low heat, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let rest for 5 minutes.

3. 3

   3. While the moro cooks, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and reserve on a plate.

4. 4

   4. In the same skillet, add the remaining red onion, the sweet peppers, and the rest of the garlic. Cook for 3 minutes, stirring, until slightly softened.

5. 5

   5. Add the guava paste, water, apple cider vinegar, and the remaining tablespoon of lime juice. Cook over medium heat for 3 to 5 minutes, stirring, until the guava paste melts and forms a glossy sauce.

6. 6

   6. Return the chicken to the skillet along with half of the fresh cilantro. Cover and cook over medium-low heat for 12 to 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C.

7. 7

   7. Uncover and cook 2 more minutes if you want a slightly thicker sauce. Taste and adjust with the remaining salt if needed. Remove the bay leaf from the moro and fluff the rice with a fork.

8. 8

   8. Serve the chicken with plenty of guava and sweet pepper sauce over or beside the gentle coconut moro. Finish with the remaining fresh cilantro on top.