Manabí-Style Chicken in Coconut Peanut Sauce with Cilantro Green Plantain Dumplings

Instructions

1. 1

   1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, 5 g (1 tsp) annatto, and lime juice. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a medium pot, cook the green plantain pieces in enough water over medium heat for 18 to 20 minutes, until tender. Drain well.

3. 3

   3. Meanwhile, heat 15 ml (1 tbsp) vegetable oil in a wide skillet or sauté pan over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and set aside.

4. 4

   4. In the same pan, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté the red onion, red bell pepper, and garlic for 5 minutes, stirring, until softened. Stir in the remaining 5 g (1 tsp) annatto.

5. 5

   5. Add the ground peanuts, coconut milk, and chicken broth. Stir until combined and cook for 3 minutes over medium heat. Return the chicken to the pan, add half of the chopped cilantro and 2 g (1/4 tsp) salt, and simmer over low heat for 20 minutes, until the chicken is very tender and the sauce thickens slightly.

6. 6

   6. Preheat the oven to 200°C / 400°F. Lightly grease a baking tray or baking dish.

7. 7

   7. Mash the cooked green plantains while still hot until you have a rustic puree. Add the butter, fresh cheese, egg, the remaining chopped cilantro, and 2 g (1/4 tsp) salt. Mix until a soft, shapeable dough forms.

8. 8

   8. Divide the dough into 8 oval dumplings and place them on the prepared tray. Bake for 12 to 15 minutes at 200°C / 400°F, until firm with light golden spots.

9. 9

   9. Taste the coconut peanut sauce and adjust with the remaining salt if needed. Serve the chicken hot with plenty of sauce and the cilantro green plantain dumplings on the side.

10. 10

    10. For a homestyle presentation, serve two dumplings per plate and spoon over a little extra sauce with some of the cooked onion and pepper.