Chicken in Lulo and Toasted Coconut Sauce with Turmeric Rice and Pickled Cucumber

Instructions

1. 1

   1. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, cumin, and annatto or paprika. Mix well and let rest for 10 minutes while you prepare the remaining ingredients.

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   2. For the quick pickled cucumber, combine the cucumber, white vinegar, grated panela, 1 g (1/8 tsp) salt, and lime juice in a bowl. Toss well and set aside to develop flavor while the rest of the dish cooks.

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   3. Heat a wide skillet or shallow pot over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and reserve; it does not need to be fully cooked at this stage.

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   4. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté the scallions, tomato, garlic, and sweet chili pepper or red bell pepper for 6 to 8 minutes over medium heat, stirring, until a thick and fragrant hogao forms.

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   5. Stir in the lulo pulp, coconut milk, and chicken broth. Cook for 3 minutes over medium heat to blend the sauce. Add half of the fresh cilantro and season with 2 g (3/8 tsp) salt.

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   6. Return the chicken and its juices to the skillet. Cover partially and cook over medium-low heat for 20 to 25 minutes, until the chicken is tender and reaches a safe internal temperature of 165°F and 74°C.

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   7. Meanwhile, make the rice. In a medium pot combine the white rice, water, ground turmeric, and 1 g (1/8 tsp) salt. Bring to a boil over medium-high heat; once boiling, reduce to low, cover, and cook for 15 minutes until the liquid is absorbed.

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   8. Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork and mix in 8 g (1/4 cup) of the remaining fresh cilantro for aroma.

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   9. In a small dry skillet, toast the unsweetened shredded coconut over medium heat for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove immediately so it does not burn.

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    10. If you want to finish the dish in the oven for a light gratin effect on the sauce surface, transfer it to an oven-safe dish and bake for 5 minutes at 400°F and 200°C. This step is optional.

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    11. Serve a base of turmeric rice, top with the chicken and plenty of lulo-coconut sauce, finish with the remaining fresh cilantro, and sprinkle with the toasted coconut. Serve the pickled cucumber on the side.