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Central American–Style Fried Chicken
In the spirit of Pollo Campero
From: bonappetit.com SERVES 4
1/3 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons annatto paste
4 teaspoons chopped fresh oregano leaves or 2 teaspoons dried Mexican oregano
2 bay leaves
1/2 teaspoon garlic powder
1 teaspoon kosher salt plus more
1/2 teaspoon freshly ground black pepper
1/4 cup vegetable oil plus more for frying
8 skin-on, bone-in chicken thighs (about 3 1/2 lb.)
2 cups all-purpose flour
1 cups finely ground cornmeal
special equipment
A deep-fry thermometer
Combine orange juice, lemon juice, annatto paste, oregano, bay leaves, garlic powder, 1 tsp. salt, 1/2 tsp. pepper, and 1/4 cup oil in a large bowl. Add chicken and toss to coat. Cover and chill at least 4 hours or up to 12 hours.
Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 350°.
Whisk flour and cornmeal in a large bowl; season with salt and pepper. Dredge thighs in flour mixture, shaking off excess. Working in batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature between 300°–325°, until brown and an instant-read thermometer inserted into the thickest part of thigh registers 165°, about 10 minutes. Transfer chicken to a wire rack set inside a baking sheet; season with salt and pepper. Let cool at least 10 minutes before serving.
Dominican-Style Yellow Rice
From: bonappetit.com
SERVES 4
1/4 cupvegetable oil
1/2 medium red onion, chopped
1/2 red or green bell pepper, chopped
1 celery stalk, chopped
2 scallions, white and light-green parts only, sliced 1/2" thick on a diagonal
2 garlic cloves, finely chopped
1 bay leaf
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 cup long-grain rice (such as Texmati)
2 cups low-sodium chicken broth
1/2 teaspoon kosher salt
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
Heat oil in a medium saucepan over medium-high heat. Add onion, bell pepper, celery, and scallions and cook, stirring often, until softened, about 5 minutes.
Add garlic, bay leaf, cumin seeds, turmeric, and cayenne and cook, stirring, until fragrant, about 2 minutes.
Add rice, stir to coat, then add broth and salt. Bring to a boil, stir once, and cover. Reduce heat to low and cook until rice is tender and liquid is absorbed, 15–18 minutes.
Let stand 10 minutes. Uncover and fluff with a fork; stir in cilantro and parsley.
