Spiced Tomato Rice & Chicken Broth Bowl

Prep Cut chicken into 4cm chunks. Finely dice onion. Mince garlic, ginger, and scotch bonnet. Dice tomato. Peel yuca and cut into 3cm chunks. Cut corn cob into 2 thick rounds. Pick cilantro leaves. Peel plantain and slice into 1.5cm rounds on the bias. Cut lime into wedges.

Sear Heat 2 tbsp neutral oil in a heavy lidded pot over medium-high 90 seconds. Add chicken in a single layer and sear 4 minutes turning once, until both sides are deep gold. Lift chicken to a plate.

Build 1 Reduce heat to medium. Add onion to the same pot and cook 3 minutes until soft. Stir in half the garlic, half the ginger, scotch bonnet, tomato, tomato paste, paprika, thyme, cumin, and salt 90 seconds until the base turns deep red.

Simmer Add rice and stir 60 seconds to coat. Pour in chicken stock, add bay leaf, and tuck half the chicken into the rice. Reduce to lowest heat, cover, and simmer 18 minutes until liquid is absorbed and rice is just tender.

Build 2 While rice cooks, bring 300ml water to a boil in a separate small pot. Add yuca, corn rounds, remaining chicken, remaining garlic, remaining ginger, oregano, and a pinch of salt. Reduce to low and simmer 15 minutes until yuca is tender and broth turns golden. Stir in cilantro off the heat.

Plate Heat 2 tbsp neutral oil in a small skillet over medium-high 60 seconds. Fry plantain rounds 2 minutes per side until deep gold with caramelized edges. Drain on paper towels. Mound jollof rice in a wide bowl. Ladle sancocho chicken with yuca and corn over the rice. Lay fried plantain alongside and finish with lime wedges and remaining cilantro.