In a bowl combine minced garlic, cumin, oregano, 1 tsp salt, 1/2 tsp black pepper, lime juice and 1 tbsp olive oil. Add chicken thighs and toss to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Cook chicken

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sear marinated chicken thighs 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove chicken to a plate and let rest 5 minutes, then shred with two forks into bite-sized pieces. Reserve any browned bits in the skillet for the rice step.

Yellow Rice

Prepare aromatics

In the same skillet used for the chicken (wipe excess oil if necessary but keep browned bits), add 1 tbsp olive oil over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add diced green and red bell peppers and continue to cook 2–3 minutes until softened. Stir in minced annatto paste or turmeric for 30 seconds to bloom the color and flavor.

Toast rice

Add the 1 1/2 cups rice to the skillet with the aromatics and stir for 1–2 minutes until rice is coated and slightly toasted.

Simmer rice

Pour in 3 cups chicken stock, add 1 tsp salt and 1/4 tsp black pepper, stir once, and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer for 15–18 minutes without lifting the lid, until liquid is absorbed and rice is tender.

Finish rice

Remove the skillet from heat and let the rice sit, covered, 5 minutes. Fluff with a fork and gently fold in 1/2 cup frozen peas (if using), the shredded chicken, and 1/4 cup halved olives. Taste and adjust seasoning.

Finishing & Mix-ins

Stir chopped cilantro into the finished rice and mix gently to combine. Serve with lime wedges on the side for squeezing over the rice and chicken.

House Salad

Assemble salad

In a large bowl combine mixed greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion.

Dress salad

Whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper. Drizzle over the salad and toss lightly just before serving.

Sweet Plantains (Maduros)

Prepare plantains

Peel ripe plantains and slice diagonally into 1/2-inch thick pieces.

Fry plantains

Heat 1/2 cup vegetable oil in a heavy skillet over medium heat until shimmering. Add plantain slices in a single layer (work in batches to avoid crowding). Fry 2–3 minutes per side until deeply golden and caramelized. Transfer to a paper-towel-lined plate and season lightly with 1/8 tsp salt.