La Bandera

Ingredients

• 400 g Chicken Thigh
• 4.333333333333333 tbsp Bitter Orange Juice
• 7 pcs Garlic
• 1 tbsp Dried Oregano
• 1.25 tbsp Kosher Salt
• 1 tsp Black Pepper
• 3.3333333333333335 tbsp Annatto Oil
• 1 pcs Onion
• 1 pcs Green Bell Pepper
• 1 pcs Cubanelle Pepper
• 25 g Cilantro
• 2 pcs Aji Dulce Pepper
• 2 tbsp Tomato Paste
• 1 pcs Bay Leaf
• 400 g Red Kidney Beans
• 150 g Kabocha Squash
• 1 tsp Sugar
• 1 cups Long Grain Rice
• 4 cups Water
• 2 pcs Green Plantain
• 2 cups Vegetable Oil
• 1 pcs Avocado

Method

1. Pat {chicken_thigh} dry so it browns instead of steams, then rub with {bitter_orange_juice}, {garlic}, {dried_oregano}, {kosher_salt} and {black_pepper}. Let it stand to absorb the seasoning.
2. Heat {annatto_oil} in a medium pot over medium-low heat. Sweat {onion}, {green_bell_pepper}, {cubanelle_pepper}, part of the {cilantro} and {aji_dulce_pepper} with a pinch of {kosher_salt} for a few minutes until soft and fragrant. Stir in a little {garlic} and bloom a little {dried_oregano} briefly until aromatic.
3. Stir {tomato_paste} into the sofrito and cook over medium heat until darkened and sweet-smelling. Add {red_kidney_beans}, {kabocha_squash}, {bay_leaf}, a splash of {bitter_orange_juice}, a pinch of {sugar} and {water}. Season with {kosher_salt} and simmer gently until the squash softens and the broth turns silky. Finish with some {cilantro}.
4. Rinse {long_grain_rice} until the water runs nearly clear. In a caldero or saucepan over medium heat, combine {long_grain_rice}, {water}, a little {annatto_oil} and {kosher_salt}. Cook uncovered until the liquid is absorbed and steam vents appear, then cover, reduce to low and cook undisturbed so the grains turn tender and a light concón forms underneath.
5. Heat {annatto_oil} in a large skillet over medium-high heat. Brown {chicken_thigh} without crowding until deeply golden on both sides, then lower to medium. Add {tomato_paste} and cook briefly, return the marinade clinging to the {chicken_thigh}, then add {water}. Cover and braise gently until the {chicken_thigh} is tender and an instant-read thermometer reads at least 165°F. Uncover to reduce the sauce until glossy, then finish with {cilantro} and a small splash of {bitter_orange_juice}. Rest briefly so the juices settle.
6. Heat {vegetable_oil} in a deep skillet over medium-high heat. Fry {green_plantain} until pale gold and just tender, remove and flatten, then fry again until crisp and deeply golden. Season immediately with {kosher_salt} so it sticks while hot.
7. Slice {avocado} just before serving so it stays green and creamy.
8. Spoon the {long_grain_rice} onto warm plates, ladle over the {red_kidney_beans}, add the {chicken_thigh}, and serve with {green_plantain} and {avocado}.