Warm Guajillo-Orange Chicken Bowl with Cilantro Rice, Seared Chayote, and Lemon Ricotta Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the guajillo chiles in a bowl with hot water for 10 minutes to soften; then drain them.

2. 2

   Blend the softened guajillo chiles with the orange juice, orange zest, half of the garlic, cumin, smoked paprika, 1 tablespoon olive oil, honey, 1 teaspoon salt, and 1/4 teaspoon black pepper until you have a thick marinade.

3. 3

   Coat the chicken with the marinade and let it rest for 15 minutes while you prepare the remaining components.

4. 4

   Rinse the jasmine rice if desired. Place it in a pot with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and mix in half of the chopped cilantro.

5. 5

   Meanwhile, in a bowl, stir together the ricotta, plain yogurt, 1 tablespoon lemon juice, a pinch of salt, and a pinch of black pepper until smooth. Set aside.

6. 6

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chayote and sear for 5 to 6 minutes, stirring occasionally. Add the red onion, remaining garlic, 1/4 teaspoon salt, and a little black pepper; cook 3 to 4 minutes more until the chayote is tender but still firm. Remove and keep warm.

7. 7

   Place the marinated chicken on a sheet pan or baking dish in a single layer. Roast at 220 °C / 425 °F for 14 to 16 minutes, or until fully cooked through. Let it rest for 3 minutes and slice if needed.

8. 8

   Mix the remaining lemon juice with the remaining olive oil and the rest of the cilantro. Taste and adjust with a pinch of salt to make a light dressing.

9. 9

   To serve, divide the cilantro rice among 4 bowls. Add the seared chayote and onion, arrange the guajillo-orange chicken on top, and finish with spoonfuls of lemon ricotta cream. Drizzle with the cilantro dressing before serving.