Dominican Braised Chicken with Coconut Milk, Sweet Corn, and Rustic Garlic Yam Mash

Instructions

1. 1

   1. In a bowl, combine the chicken with the lemon juice, 1 teaspoon dried oregano, half of the minced garlic, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Place the yam in a pot with the water and 1/4 teaspoon salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender.

3. 3

   3. While the yam cooks, heat a wide pot or Dutch oven over medium-high heat. Add the vegetable oil and brown the chicken skin-side down first, 4 to 5 minutes per side, until nicely colored. Remove and set aside.

4. 4

   4. In the same pot, add the red onion, sweet peppers, and remaining garlic. Sauté for 3 minutes until slightly softened. Stir in the tomato paste and cook for 1 minute.

5. 5

   5. Add the diced tomato, remaining dried oregano, remaining black pepper, and half of the fresh cilantro. Cook for 2 minutes to build a juicy sofrito.

6. 6

   6. Pour in the coconut milk and chicken broth, stir well, and return the chicken to the pot along with any accumulated juices. Once it reaches a gentle boil, reduce to medium-low heat, partially cover, and cook for 25 minutes.

7. 7

   7. Add the sweet corn kernels and cook 8 minutes more, until the chicken is fully cooked and the sauce is slightly thickened. The internal temperature of the chicken should reach 165°F / 74°C.

8. 8

   8. Drain the cooked yam and return it to the warm pot. Add the butter, milk, and remaining salt. Mash until rustic and mostly smooth. If desired, cook 1 more minute over low heat to evaporate excess moisture, stirring constantly.

9. 9

   9. Spoon a bed of rustic yam mash onto each plate. Top with the braised chicken, coconut-corn sauce, and finish with the remaining fresh cilantro. Serve hot.