Panamanian-style Majao

Ingredients

Panamanian-style Majao differs from the original Cuban Majao in a few ways. While both dishes feature rice and chicken as the main ingredients, the Panamanian version incorporates local flavors and ingredients. The Panamanian adaptation often includes the use of achiote, a popular spice in Panamanian cuisine, which gives the dish a vibrant red color. Additionally, Panamanian-style Majao typically includes the addition of vegetables, such as bell peppers and peas, to add freshness and texture to the dish. We alse have the original recipe for Majao, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon achiote powder 1 teaspoon achiote powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 70g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the rice to the pot and stir to coat it with the vegetable mixture. Cook for a few minutes until the rice is slightly toasted.
4. 4.
   Stir in the ground cumin and achiote powder, ensuring that the rice is evenly coated with the spices.
5. 5.
   Return the chicken to the pot and pour in the chicken broth. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20 minutes, or until the rice is cooked and the liquid has been absorbed.
7. 7.
   Stir in the frozen peas and cook for an additional 5 minutes, until the peas are heated through.
8. 8.
   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
9. 9.
   Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken thighs — Make sure to remove any excess fat or skin from the chicken thighs before cutting them into bite-sized pieces to ensure a leaner and healthier dish.

Tips & Tricks

• For a spicier version, add a diced jalapeño or a pinch of cayenne pepper to the dish.
• You can substitute chicken thighs with chicken breast if desired, but keep in mind that the thighs add more flavor and tenderness to the dish.
• Serve Panamanian-style Majao with a side of fried plantains for an authentic Panamanian experience.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of chicken broth to keep it moist.

Serving advice

Panamanian-style Majao is best served hot, straight from the pot. Garnish each serving with fresh cilantro to add a burst of freshness and color. Serve it as a main course for lunch or dinner, accompanied by a side of fried plantains or a simple green salad.

Presentation advice

To present Panamanian-style Majao beautifully, transfer it to a large serving platter and garnish with sprigs of fresh cilantro. The vibrant colors of the bell peppers and peas will make the dish visually appealing. Serve it family-style, allowing everyone to help themselves to a generous portion.