Mojito Chicken with Plantain Fried Rice
This aromatic lime-coconut chicken and plantain rice dish celebrates the flavors of the islands.
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 Tbs fresh lime juice plus 1/4 cup, divided
- 2 tsp lime zest
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely minced
- 1 Tbs grated fresh ginger
- 1 cup unsweetened coconut milk
- 1 1/4 cups chicken broth
- 1/2 tsp kosher salt
- 1 cup jasmine rice
- 2 Tbs Caribbean jerk seasoning
- 4 Tbs cooking oil, divided
- 2 medium ripe plantains
- 1 bunch green onions, chopped
- 1 cup chopped fresh pineapple
- 2 Tbs soy sauce
- 1/4 cup chopped fresh mint
- lime slices
- mint sprigs
- toasted coconut
- small red Thai peppers, or other hot red peppers
- Lime-Coconut Sauce3/4 cup unsweetened coconut milk
- 2 Tbs brown sugar
- 1 Tbs grated lime zest
- 2 Tbs dark rum
- 1/4 cup fresh lime juice
- 1/2 tsp kosher salt
- In large sealable plastic bag, place olive oil, 3 tablespoons lime juice, lime zest, garlic, jalapeño and ginger. Add chicken and marinate in refrigerator at least 30 minutes.
- Meanwhile, in medium saucepan over medium high heat, place coconut milk and chicken broth. Bring to a boil and add remaining 1/4 cup lime juice and salt. Stir in rice, cover, reduce heat and cook 30 minutes.
- Remove chicken from marinade and discard marinade. Sprinkle chicken on both sides with jerk seasoning and place on broiler pan. Place under hot broiler about 8 inches from heat. Cook about 8 minutes per side or until internal temperature reaches 165° F.
- While chicken cooks, in medium skillet over medium high heat, place 2 tablespoons of the cooking oil. Peel plantains and cut in 1/2 inch thick slices. Fry in hot oil about 1 1/2 minutes per side, pushing down with back of spatula to flatten. When browned, remove from pan and drain on paper towels. Cut each slice into quarters, leaving a few whole for garnish.
- Heat remaining 2 tablespoons oil in skillet. Add green onions and cook until soft. Stir in cooked rice, pineapple and soy sauce. Add chopped mint and cut plantains.
- Place rice and chicken on serving dish, top with reserved fried plantains. Pour some of the Lime-Coconut Sauce (recipe below) over top and pass remainder in a small bowl. Garnish with lime slices, toasted coconut, red peppers, and mint sprigs.
- Lime-Coconut Sauce:In small saucepan, place 3/4 cup unsweetened coconut milk, 2 tablespoons brown sugar, 1 tablespoon grated lime zest, 2 tablespoons dark rum, 1/4 cup fresh lime juice and 1/2 teaspoon kosher salt. Place over medium high heat and stir until hot.
Calories from Fat 350 (41%)
(60%)Total Fat 39g
(58%)Saturated Fat 12g
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
Total Carbohydrate 93g
(23%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.