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Caribbean Chicken with California Avocado-Mango Salsa

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Ingredients Edit

Caribbean dry rub Edit

Caribbean marinade Edit

Ginger-coconut rice Edit

Spicy black bean broth Edit

California avocado cream Edit

California avocado-mango salsa Edit

Directions Edit

Caribbean dry rub Edit

  1. Thoroughly mix rub ingredients.
  2. Yield: 2 cups.

Caribbean marinade Edit

  1. Thoroughly mix juices, shallots, and Caribbean dry rub.
  2. Whisk in olive oil.
  3. Yield: 1 quart.

Ginger-coconut rice Edit

  1. Thoroughly mix jasmine rice, melted butter, finely chopped ginger, and finely chopped garlic in a large pot with cover; reserve.
  2. Heat chicken stock and coconut milk.
  3. Pour over rice; cover.
  4. Bake in a convection oven or conventional oven until rice is tender and liquid is absorbed, 20 to 30 minutes.
  5. Yield: 2¼ quarts.

Spicy black bean broth Edit

  1. Sauté diced bacon in olive oil until lightly browned, about 5 minutes.
  2. Stir in diced carrots.
  3. Add ½ cup dried black beans that have been soaked, chicken stock, Caribbean dry rub, and Scotch bonnet chiles.
  4. Simmer, uncovered, stirring occasionally, for 1 hour (add boiling water, if liquid reduces too fast).
  5. Stir in orange juice; simmer until beans are very tender, ½ to 1 hour more.
  6. Mixture should have reduced by about half.
  7. Puree mixture; strain, discarding solids.
  8. There should be 2 cups; add chicken stock or reduce if necessary.
  9. Yield: 2 cups.

California avocado cream Edit

  1. Purée diced California avocado, sour cream, lime juice, cilantro, and lime zest.
  2. Yield: 1½ cups.

California avocado-mango salsa Edit

  1. Fold together mango, avocados, red onion, cilantro, orange juice, lime juice, and finely chopped orange zest.
  2. Yield: 3 cups.

Chicken Edit

  1. Loosen skin on each breast; rub 1 teaspoon Caribbean dry rub into flesh under skin.
  2. Pour Caribbean marinade over breasts; marinate 18 to 24 hours.

Per order Edit

  1. Season 1 breast with 1 teaspoon Caribbean dry rub.
  2. Grill on an indoor or outdoor grill, turning and basting frequently with reserved marinade until outdoor chicken is firm to the touch about 12 minutes.
  3. Meanwhile, lightly press ¾ cup hot rice into a cylindrical mold; unmold rice in center of serving plate.
  4. Pour about 2½ tablespoons spicy black bean broth around rice.
  5. Dot 2 tablespoons of California avocado cream on the plate.
  6. When chicken is done, put it on top of the rice.
  7. Top with ¼ cup California avocado-mango salsa.
  8. Garnish with sliced avocado and cilantro.

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