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
Copyright © 2015 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
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.