Dominican Coconut Rice Timbale with Shredded Cilantro Chicken and Sweet Plantain Tostones

Instructions

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   1. Season the chicken with 1/2 teaspoon salt, black pepper, cumin, half of the oregano, and the sour orange juice. Let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. In a medium pot, heat 1 tablespoon vegetable oil over medium heat. Sauté half of the red onion, half of the garlic, the red bell pepper, and half of the sweet peppers for 4 minutes until fragrant.

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   3. Add the tomato paste and cook for 1 minute. Stir in the chicken with its marinade and the bay leaf. Cook for 12 to 15 minutes, stirring occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C.

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   4. Remove the bay leaf. Shred the chicken in the pot using two forks, add half of the chopped cilantro, and cook 2 minutes more until juicy but not watery. Keep warm.

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   5. For the rice, heat 1 tablespoon vegetable oil in another pot over medium heat. Add the remaining half of the red onion and sauté for 2 minutes. Add the rinsed rice and stir for 1 minute.

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   6. Pour in the coconut milk, water, and 1/2 teaspoon salt. Bring to a boil, reduce to low, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid has been absorbed. Turn off the heat and let it rest covered for 5 minutes.

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   7. Meanwhile, make the beans. In a small skillet, heat the remaining 1 tablespoon vegetable oil over medium heat. Sauté the rest of the garlic and sweet peppers for 1 minute. Add the black beans, vinegar, the rest of the oregano, and 2 tablespoons water. Cook for 4 to 5 minutes, lightly mashing some beans so the mixture becomes creamy.

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   8. Heat additional oil in a skillet to 350°F / 175°C for a light fry. Toss the ripe plantain slices with brown sugar and a pinch of salt. Fry for 1 to 2 minutes per side until lightly golden. Remove, drain, and gently flatten them.

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   9. Raise the oil temperature to 375°F / 190°C and fry the flattened plantains again for 30 to 45 seconds per side until they become small tostones with golden edges. Drain on paper towels.

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    10. To assemble, place a ring mold or measuring cup on each plate. Add a layer of coconut rice, then a thin layer of black beans, and finish with the shredded chicken. Press gently and unmold.

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    11. Top each timbale with the sweet plantain tostones and the remaining chopped cilantro. Serve hot.