Inspired Guiso de Iguana: Smoked-Style Chicken from San Estanislao

Start the rice. Combine the rinsed rice, 400 ml water and 2 g salt in a covered saucepan. Bring to a boil, stir once, cover and reduce the heat to low. Cook for 15 minutes, then turn off the heat and leave covered for 10 minutes. Fluff with a fork.

Poach the chicken safely. Place the chicken thighs and 900 ml water in a pot; add enough water to keep the meat mostly covered. Bring to a gentle simmer and cook for about 18–22 minutes, turning once. Check the thickest thigh with a food thermometer; it must reach 73.9°C. Lift the chicken onto a clean plate and reserve 150 ml of the cooking liquid.

Shred the chicken. Let the chicken rest for 5 minutes so it is easier to handle. Use two clean forks to pull it into short, moist strands. Discard the remaining poaching liquid safely or chill it promptly for another use.

Build the sofrito. Heat the oil in the heavy pot over medium-low heat. Add the onion and cook for 5 minutes until soft. Stir in the tomato and cook for 7–8 minutes, until it breaks down into a thick, glossy base. Add the garlic, optional chile, smoked paprika, 4 g of the salt and the black pepper; cook for 1 minute.

Reduce the coconut guiso. Stir in the coconut milk, shredded chicken and 150 ml reserved cooking liquid. Cover and simmer gently for 10 minutes, stirring once or twice. Uncover and cook for another 10–15 minutes, stirring regularly, until the sauce has reduced and coats the chicken without becoming dry.

Season and serve. Taste and add the remaining 2 g salt only if needed. Scatter the optional cilantro over the guiso. Serve hot beside the white rice, with extra sauce spooned over the chicken.