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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
lime juice	3	tablespoons	divided	15.125	5.0941	0.2541	0.0424
lime zest	2	teaspoons		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
jalapeno	1		seeded minced	1.6312	0.3656	0.0512	0.0208
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
coconut milk	3/4 - 1	cup	unsweetened	0.0	0.0	0.0	0.0
chicken broth	1 - 1 1/4	cup		0.0	0.0	0.0	0.0
kosher salt	1/2	teaspoon		-	-	-	-
jasmine rice	1	cup		-	-	-	-
jerk seasoning	2	tablespoons		-	-	-	-
cooking oil	4	tablespoons	divided	480.89599999999996	0.0	0.0	54.4
plantain	2		ripe	436.76	114.1662	4.654	1.3246
green onion	1	bunch	chopped	-	-	-	-
pineapple	1	cup	chopped	82.5	21.648000000000003	0.8909999999999999	0.198
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
mint	1/4	cup	chopped	10.032	1.9175	0.7501	0.1664
coconut milk	3/4	cup	unsweetened	0.0	0.0	0.0	0.0
brown sugar	2	tablespoons	grated	39.975	7.501	1.2512	0.624
dark rum	2	tablespoons		-	-	-	-
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
kosher salt	1/2	teaspoon		-	-	-	-
lime				-	-	-	-
mint sprig				-	-	-	-
coconut			toasted	-	-	-	-
red thai pepper	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.