Name: Latin Fusion Chicken
Prep time: 20 s
Cook time: 30 s
Total time: 50 s
Yield: 4
Ingredients: 1 cup long grain white rice; 3 tablespoons olive oildivided; 1 cup diced yellow onion; 3 garlic clovesfinely chopped; 1/2 cup finely diced red bell pepper; 1 bay leaf; 1 1/2 teaspoons salt; 1/4 teaspoon ground black pepper; 1 MAGGI® Chicken Flavor Bouillon Cube; 2 cups water; 1/2 plantain (green)diced in small cubes; 1/2 cup precooked corn kernels; 1/2 cup precooked peas; 1 green onion stalkfinely chopped; 1/2 cup NESTLÉ® Media Crema; 2 tablespoons NESTLÉ® ABUELITA® Authentic Mexican Hot Chocolate Drinkgrated; 2 tablespoons orange zest; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 MAGGI® Chicken Flavor Bouillon Cubegrated to powder; 2 tablespoons olive oil; 4 chicken thighs or breasts (with or without skin); 4 tablespoons olive oildivided; 1/2 yellow onionfinely chopped; 3 garlic clovesfinely chopped; 1 large bay leaf; 3/4 cup orange juice; 1/2 cup NESTLÉ® LA LECHERA® Sweetened Condensed Milk; 1/2 MAGGI® Chicken Flavor Bouillon Cube

Step 1

Rinse rice thoroughly under cold water and drain in a fine mesh strainer.

Step 2

In a large saucepan, heat 1 tablespoon of oil over medium-high heat. When the oil is hot, add 1 cup onion, 3 garlic cloves, red bell pepper, bay leaf, 1 ½ teaspoons salt, ¼ teaspoon pepper and 1 MAGGI® Chicken Bouillon cube and sauté for 3 minutes, or until onions turn translucent.

Step 3

Add the rice and sauté until lightly toasted and golden brown, about 2 minutes.

Step 4

Add water and mix well; bring to boil. Once it boils, cover saucepan, reduce heat to low and cook on low until rice is fully cooked, about 17 minutes.

Step 5

While the rice cooks: In a separate skillet over medium heat, add remaining 2 tablespoons of oil and fry the diced plantain until they are golden brown and crispy.

Step 6

Uncover the saucepan and add corn, peas, green onion and half cup of Nestlé® Media Crema®. With a fork, mix everything carefully, cover again and cook for 3 more minutes. Remove rice from heat.

Step 7

Add the fried plantains to rice, and with a fork mix carefully. Set aside.

Step 8

LET'S PREPARE THE CHICKEN!
Prepare the marinade by combining Abuelita, orange zest, cumin, 1 teaspoon salt, ½ teaspoon pepper, ½ MAGGI® Chicken Bouillon Cube and 2 tablespoons olive oil to create a paste. Evenly coat chicken.

Step 9

In a skillet, over medium-high heat add 2 tablespoons of olive oil. Sear the chicken on both sides until golden brown, about 4–5 minutes. Remove chicken from pan and set aside.

Step 10

In the same skillet over medium heat, add remaining 2 tablespoons of olive oil and ½ onion and stir-fry for 3 minutes. Add 3 garlic cloves, bay leaf, orange juice, Nestlé® La Lechera® Sweetened Condensed Milk and ½ MAGGI® Chicken Bouillon cube and reduce heat to medium-low. Mix well and cook for 3–5 minutes or until the sauce has reduced and has a creamy consistency (see picture). Set aside.

Step 11

Cut chicken breast into slices (see picture).

Step 12

It’s time to serve El Plato de Todos!
To finish, in a plate add 1 cup of creamy rice. On the side add the marinated chicken and bathe it with the sauce, about 3–4 tablespoons. Sprinkle with crunchy plantain cubes.