Mojito Chicken With Plantain Fried Rice

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1/4 cup olive oil
• 3 tablespoons fresh lime juice, plus 1/4 cup divided
• 2 teaspoons lime zest
• 3 garlic cloves, minced
• 1 jalapeno, seeded and finely minced
• 1 tablespoon grated fresh ginger
• 3/4-1 cup unsweetened coconut milk (with the broth to equal 2 cups)
• 1 -1 1/4 cup chicken broth (with the milk to equal 2 cups)
• 1/2 teaspoon kosher salt
• 1 cup jasmine rice
• 2 tablespoons jerk seasoning
• 4 tablespoons cooking oil, divided
• 2 medium ripe plantains
• 1 bunch green onion, chopped
• 1 cup chopped fresh pineapple
• 2 tablespoons soy sauce
• 1/4 cup chopped fresh mint
• 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
• 1/2 teaspoon kosher salt
• lime slice
• mint sprig
• toasted coconut
• 1 small red thai peppers or 1 small other hot red pepper

Recipe

• 1 in large sealable plastic bag, place olive oil, 3 tablespoons lime juice, lime zest, garlic, jalapeno and ginger. add chicken and marinate in refrigerator at least 30 minutes.
• 2 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 30-50 minutes, until done.(you might start with the lowest amount of liquids, cooking time varies).
• 3 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.
• 4 cook about 8 minutes per side or until internal temperature reaches 165°f.
• 5 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.
• 6 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.
• 7 place rice and chicken on serving dish, top with reserved fried plantains. pour some of the lime-coconut sauce over top and pass remainder in a small bowl. garnish with lime slices, toasted coconut, red peppers, and mint sprigs. enjoy!
• 8 lime-coconut sauce: in small saucepan, place unsweetened coconut milk, brown sugar, grated lime zest, dark rum, fresh lime juice and kosher salt. place over medium high heat and stir until hot.