Caribbean Chicken with California Avocado-Mango Salsa
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 12 Whole boneless chicken breasts with skin, 10 to 12 ounces each
- Recipe to follow - Caribbean Dry Rub
- Recipe to follow - Caribbean Marinade
- Recipe to follow - Ginger-Coconut Rice
- Recipe to follow - Spicy Black Bean Broth
- Recipe to follow - California Avocado Cream
- Recipe to follow - California Avocado-Mango Salsa
- As needed for garnish - Cilantro sprigs
- As needed for garnish - Sliced California avocado
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Directions
CARIBBEAN DRY RUB
Throughly mix 3/4 cup brown sugar, 1/2 cup Kosher or sea salt, 1/4 cup dried thyme leaves, 2 teaspoons ground allspice, 2 teaspoons dried Scotch bonnet chiles (or habaneros), 2 teaspoons garlic granules, and 1 teaspoon ground cloves.Yield: 2 cups.
CARIBBEAN MARINADE
Thoroughly mix 1 cup frosh lime juice, 1/2 cup fresh orange juice, 1/2 cup finely chopped shallots, and 1/3 cup Caribbean Dry Rub. Whisk in 1-1/2 cups olive oil. Yield: 1 quart.
GINGER-COCONUT RICE
Thoroughly mix 2-3/4 cups jasmine rice, 2 tablespoons melted butter, 2 tablespoons finely chopped ginger, and 1 tablespoon finely chopped garlic in a large pot with cover; reserve. Heat 3 cups chicken stockand 1/2 cup coconut milk. Pour over rice; cover. Bake in a convection oven or conventional oven until rice is tender and liquid is absorbed, 20 to 30 minutes. Yield: 2-1/4 quarts.
SPICY BLACK BEAN BROTH
Saute 1-1/2 ounces diced bacon in 1 tablespoon olive oil until lightly browned, about 5 minutes. Stir in 3 tablespoons 1/4-inch
Add 1/2 cup dried black beans that have been soaked, 2 quarts chicken stock, 1 teaspoon Caribbean Dry Rub, 1/2 teaspoon dried Scotch bonnet chiles. Simmer, uncovered, stirring occasionally, for 1 hour. (Add boiling water, if liquid reduces too fast.) Stir in 1 cup fresh orange juice; simmer until beans are very tender, 1/2 to 1 hour more. Mixture should have reduced by about half. Puree mixture; strain, discarding solids.
There should be 2 cups; add chicken stock or reduce if necessary. Yield: 2 cups.
CALIFORNIA AVOCADO CREAM
Puree 1 diced California avocado (8ounces), 1/2 cup sour cream, 1/4 cup fresh line juice, 1-1/2 tablespoons chopped cilantro, and 2 teaspoons finely chopped lime zest. Yield:1-1/2 cups.
CALIFORNIA AVOCADO-MANGO SALSA
Fold together 1 diced mango (12 ounces), 2 diced California avocados (1 pound), 1/3 cup doced red onion, 1/4 cup chopped cilantro, 2 tablespoons fresh orange juice, 2 tablespoons fresh lime juice, and 2 teaspoons finely chopped orange zest. Yield: 3 cups.
Loosen skin on each breast; rub 1 teaspoon Caribbean Dry Rub into flesh under skin. Pour Caribbean Marinade over breasts; marinate 18 to 24 hours.
Season 1 breast with 1 teaspoon Caribbean Dry Rub. 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.
Meanwhiles, lightly press 3/4 cup hot rice into a cylindrical mold; unmold rice in center of serving plate. Pour about 2-1/2 tablespoons Spicy Black Bean Broth around rice. Dot 2 tablespoons of California Avocado Cream on the plate. When chicken is done, put it on top of the rice. Top with 1/4 cup California Avocado-Mango Salsa. Garnish with sliced avocado and cilantro.