Spiced Chicken with Rice and Plantain

  • Yield servings

Ingredients

Butter Flavored Cooking Spray
1/2 cup Dark Brown Sugar
1 tablespoon Chinese Five Spice
1 tablespoon Jamaican Curry Powder
2 tablespoons Ground Allspice
1 tablespoon Paprika
1 1/2 teaspoons Cayenne Red Pepper
2 tablespoons Dry Minced Onion
2 tablespoons Dry Thyme Leaves
1 teaspoon Kosher Salt
1/4 cup Canola Oil
1/4 cup Old Jamaican Ginger Beer, from bottle
4 -- Boneless, Skinless Chicken Breast
1/3 cup Pineapple Juice
Jamaican Rice
2 cups Coconut Water
1/2 cup Coconut Milk, from 13.5 ounce can
2 tablespoons butter
1 -- (8 oz) box Yellow Rice Mix
2 teaspoons Caribbean Jerk Seasoning
1 -- (8 oz) can Crushed Pineapple, drained
Sweet Plantains
1 -- ( 11 oz) box Frozen Ripe Plantain Slices
4 tablespoons Canola Oil
4 -- Banana Leafs or Ti Leafs
4 -- Red or Yellow Hibiscus
1 -- bag Plantain or Sweet Potatoe Chips

Instructions

Preheat oven to 400 degrees. Spray 13 X 9-inch baking pan with cooking spray. In medium bowl combine brown sugar, chinese five spice, curry powder, allspice, paprika, cayenne red pepper, minced onion, thyme leaves and kosher salt. Blend with hands until well combined. Pour canola oil and ginger beer into cup, stir to blend and pour into prepared pan. Dip each chicken breast in oil mixture, coating both sides. Transfer spice mix to 9-inch pie plate, coat both sides of each chicken breast one at a time and rub tops of each chicken breast with liberal amounts of spice rub. Place chicken breast in pan one at a time and pour 1/3 cup pineapple juice in pan around chicken breast. Bake at 400 degrees for 30 minutes until done. After 15 minutes of baking, spoon pan juices over chicken breast. While chicken bakes; Prepare Rice.

In medium saucepan over high heat add coconut water, coconut milk, butter, Yellow Rice Mix, Jamaica Jerk Seasoning and crushed pineapple. Bring rice to a boil then reduce heat, cover and simmer over low heat for 25 minutes. While rice is cooking prepare Sweet Plantains. Remove plantains from box, place pouch in microwave and heat for 2 minutes. Heat Canola Oil in 10-inch skillet sprayed with cooking spray over medium heat. Fry plantains for 4 to 5 minutes turning once. Slice large pieces in half, cut diagonally. Keep burner on warm. When rice is done, remove from heat, let stand 5 minutes. Remove Chicken when done. Slice each Chicken Breast diagonally; keep in place.

Assembly: Line each of four oval au gratin style plates with a banana or ti leaf. If banana leaf comes in a roll, cut to fit base of plate. Using ice cream scoop; place one scoop of rice on left side of each plate. Use spatula to place sliced chicken breast in center, spoon sauce of chicken breast then place 3 to 4 plantain slices on right side of plate. Place Camelia flower between Chicken Breast and plantains (front right). Garnish tops of rice with one plantain chip, if desired.

Serves 4

Prep: 20 minutes *includes 5 minutes for Rice
Bake: 30 minutes
Assembly/Plating: 15 minutes
Total: 1 hour 5 minutes

Comments:
ReaLime Juice 100% Real Lime Juice ( Wal-Mart )
Goya Coconut Water ( Wal-Mart and/or Fiesta )
Goya Ripe Plantain Slices ( http://www.goya.com ) available at Fiesta on Bellaire at Hwy.6 South.
Coconut Milk, any brand is o.k., I used Imperial Dragon, from Wal-Mart Neighborhood Market.
Old Jamaican Ginger Beer
Zatarain's Yellow Rice Mix
Plantain Chips

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