Garlic Chicken with Plantain Mango Sauce

  • Yield 6 servings

Ingredients

2 tablespoons olive oil
6 -- boneless, skinless chicken thighs (about 4 ounces each)
1 teaspoon kosher salt, divided
1/3 cup flour
2/3 cup diced yellow onion
2 cups ripe (black mottled), thickly cut plantain slices
10 medium garlic cloves, roughly chopped
3/4 cup chicken broth
3/4 cup mango nectar
2 tablespoons white wine vinegar
1 1/2 tablespoons tomato paste
1 teaspoon minced canned chipotle pepper in adobo sauce
2 tablespoons adobo sauce from the canned chipotle
1/8 teaspoon ground allspice
1/2 cup seeded and roughly chopped Piquillo peppers
1/2 cup pitted and roughly chopped green olives
Green Rice:
3 tablespoons raw, hulled pepitas
3 1/2 cups hot cooked short grain white rice
1 1/2 tablespoons fresh lime juice
2 teaspoons finely grated lemon zest
1/4 cup finely chopped cilantro
1/4 cup chopped green onions
-- Cilantro, green onions and citrus slices, for garnish

Instructions

Heat the olive oil in a large, deep-sided skillet or braising pan over medium-high heat until hot. Sprinkle chicken evenly with 1/2 teaspoon salt, then dredge in the flour, shaking off excess. Brown chicken in the skillet for 3 to 5 minutes per side. Remove from pan and tent with foil to keep warm. Add the onion, plantain slices and garlic to the pan and stir and cook for 7 to 10 minutes or until plantains are browned and onions and garlic are softened. In a large measuring cup, whisk together 1/2 teaspoon salt, the chicken broth, mango nectar, vinegar, tomato paste, minced chipotle, adobo sauce and allspice. Pour into the pan, scraping up any browned bits. Bring liquid to a boil; reduce heat to low and return the chicken to the pan. Sprinkle the Piquillo peppers and olives around the chicken. Simmer, uncovered, for 35 to 40 minutes or until chicken is cooked through and plantain slices are very tender.

To make the green rice, place the pepitas in a small, non-stick skillet and cook over medium heat for 3 to 5 minutes or until pepitas are lightly browned and begin to pop. Remove from heat and add to the cooked rice along with the lime juice, lemon zest, cilantro and green onions. Stir gently to combine.

To serve, place rice on a platter. Top with chicken, vegetables and sauce. Garnish with cilantro, green onions and citrus slices.

Makes 6 servings

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