Mojito Chicken with Plantain Rice
- Yield 4 servings
- 4 -- boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 3 cloves garlic, minced
- 1 -- fresh jalapeno, finely minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Caribbean jerk seasoning
- 1 cup unsweetened coconut milk
- 1 1/4 cups water
- 1/4 cup lime juice
- 1/2 teaspoon kosher salt
- 1 cup Jasmine rice
- 3/4 cup unsweetened coconut milk
- 2 tablespoons brown sugar
- 2 tablespoons grated lime zest
- 2 tablespoons dark rum
- 1/4 cup fresh lime juice
- 1/4 cup cooking oil
- 2 medium plantains
- 1 bunch green onions, chopped
- 1 cup chopped fresh pineapple
- 2 tablespoons soy sauce
- 1/4 cup chopped fresh mint
- lime slices, fresh mint and toasted coconut for garnish
Place the chicken breasts in a large, sealable plastic bag. Combine the olive oil, lime juice, lime zest, minced garlic, jalapeno and grated ginger. Pour over the chicken. Marinate for 30-40 minutes.
While chicken marinates, prepare the rice. Heat the water and coconut milk to a boil in a medium saucepan over medium high heat. Add the lime juice and salt. Stir in the rice. Cover pan and reduce heat. Cook for 30 minutes. Remove from heat.
Place oven rack approximately 8" from top and preheat broiler.
Remove chicken from marinate and discard marinate. Season chicken with the jerk seasoning on both sides. Place on a broiler pan and cook under the hot broiler for 6-8 minutes per side or until chicken is cooked through.
While chicken is cooking heat 2 tablespoons cooking oil in a medium skillet over medium high heat. Peel the plantains and cut into 1/2" think slices. Fry in hot oil for 1 1/2 minute per side, pushing down with the back of a spatula to flatten. Cook until browned. Remove and drain on paper towels. Cut into quarters, leaving few left whole for garnish. Heat the remaining 2 tablespoons cooking oil in the skillet. Add the green onions and saute until soft. Add the cooked rice, pineapple, and soy sauce. Cook, while stirring for 1 minute. Stir in the fresh mint. Keep warm.
In a small sauce pan combine the coconut milk, brown sugar, 2 tablespoon grated lime zest, and rum. Place over medium high heat and stir until hot.
Place rice on serving plate. Top with chicken breasts, sliced if desired. Pour hot sauce over top. Garnish with lime slices, toasted coconut and fresh mint. Top with the reserved fried plantains.