Mojito Chicken With Plantain Fried Rice

Ingredients

• 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
• 1-1 1/4 cup chicken broth
• 1/2 teaspoon kosher salt
• 1 cup jasmine rice
• 2 tablespoons caribbean 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

Lime-Coconut Sauce

• 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

Garnishes

• lime slice
• mint sprig
• toasted coconut
• 1 small red Thai peppers or other hot red pepper

Directions

1. 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. 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. 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. 4

   Cook about 8 minutes per side or until internal temperature reaches 165°F.

5. 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. 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. 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. 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.