Mojito Chicken with Plantain Rice

  • Yield: 4 servings


4-- boneless, skinless chicken breasts
1/4cup olive oil
3tablespoons fresh lime juice
2teaspoons lime zest
3cloves garlic, minced
1-- fresh jalapeno, finely minced
1tablespoon grated fresh ginger
2tablespoons Caribbean jerk seasoning
1cup unsweetened coconut milk
1 1/4cups water
1/4cup lime juice
1/2teaspoon kosher salt
1cup Jasmine rice
3/4cup unsweetened coconut milk
2tablespoons brown sugar
2tablespoons grated lime zest
2tablespoons dark rum
1/4cup fresh lime juice
1/4cup cooking oil
2medium plantains
1bunch green onions, chopped
1cup chopped fresh pineapple
2tablespoons soy sauce
1/4cup chopped fresh mint
lime slices, fresh mint and toasted coconut for garnish


Place the chicken breasts in a large, sealable plastic bag. Combine the olive oil, lime juice, lime zest, minced garlic, jalapeno and grated ginger. Pour over the chicken. Marinate for 30-40 minutes.

While chicken marinates, prepare the rice. Heat the water and coconut milk to a boil in a medium saucepan over medium high heat. Add the lime juice and salt. Stir in the rice. Cover pan and reduce heat. Cook for 30 minutes. Remove from heat.

Place oven rack approximately 8" from top and preheat broiler.

Remove chicken from marinate and discard marinate. Season chicken with the jerk seasoning on both sides. Place on a broiler pan and cook under the hot broiler for 6-8 minutes per side or until chicken is cooked through.

While chicken is cooking heat 2 tablespoons cooking oil in a medium skillet over medium high heat. Peel the plantains and cut into 1/2" think slices. Fry in hot oil for 1 1/2 minute per side, pushing down with the back of a spatula to flatten. Cook until browned. Remove and drain on paper towels. Cut into quarters, leaving few left whole for garnish. Heat the remaining 2 tablespoons cooking oil in the skillet. Add the green onions and saute until soft. Add the cooked rice, pineapple, and soy sauce. Cook, while stirring for 1 minute. Stir in the fresh mint. Keep warm.

In a small sauce pan combine the coconut milk, brown sugar, 2 tablespoon grated lime zest, and rum. Place over medium high heat and stir until hot.

Place rice on serving plate. Top with chicken breasts, sliced if desired. Pour hot sauce over top. Garnish with lime slices, toasted coconut and fresh mint. Top with the reserved fried plantains.

Serves 4.